Wash and dry mushrooms. Melt butter and add the crushed garlic. Add
the mushrooms to the butter, at the same time adding dill weed, salt,
pepper, lemon juice and sherry. Cook for 20 minutes or until
mushrooms are cooked through. Pour small amount of mushroom liquid
into sour cream and blend. Then pour sour cream over mushrooms and
mix to thoroughly coat mushrooms. Refrigerate 8 hours or overnight to
permit marinating process. When ready to serve, place in chafing dish
and heat. Stick toothpick, plain or decorated into each mushroom for
individual appetizer serving.
