Free Recipe Polish Sour Cream and Mushroom Dip
Recipe Type: Free Recipes
Recipe Preparation: stir
Cooking Ingredients for Polish Sour Cream and Mushroom Dip Recipe
4 tb Salted butter
2 md Onions; diced
1 lb Mushrooms; coarsely chopped
Salt and freshly ground
-pepper to taste
1 c Sour cream
2 tb Fresh dill; snipped
Paprika to taste.
Polish Sour Cream and Mushroom Dip Preparation
New York Times Adapted from Helen Ciesla Covensky (Total time: 30 minutes) 1. Melt two tablespoons of the butter in a frying pan, and saute the onions until golden. Set aside. 2. Place the remaining butter in the pan, and add the mushrooms. Saute about 10 minutes, stirring occasionally, until the water evaporates. 3. Combine the onions and mushrooms in a serving bowl. Season with salt and pepper. Fold in the sour cream, and sprinkle with fresh dill and paprika. Serve as a dip with dark rye bread, pita or fresh vegetables. Yield: 3 cups (about 6 servings). Approximate nutritional analysis per serving: 190 calories, 15 grams fat, 35 milligrams cholesterol, 100 milligrams sodium (before salting), 4 grams protein, 10 grams carbohydrate. Posted to JEWISH-FOOD digest by NSherma@aol.com on Aug 24, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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