2 Cans mushroom stems & pieces
- (10 oz ea); drained
2 tb Butter
1 md Onion; chopped fine
1 cl Garlic; minced
2 tb Flour
1 lb Tub sour cream
1/2 c Water
Salt and pepper
In a heavy saucepan, melt butter, fry onion and garlic until
fragrant and add drained mushrooms. While waiting for mushrooms to
brown; mix salt, pepper, flour, and lastly the water into the sour
cream. Add sour cream mixture to the mushrooms and let sauce
thicken slowly over low heat. Do not let the sour cream boil or it
may curdle. The resulting sauce should be VERY thick.
A spoonful makes an excellent side dish for roast poultry with
stuffing and is a Christmas tradition at our home.
