The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
At the bottom of this page, you will have an opportunity to E-mail us and give us your thoughts on this page. We encourage this. After all, we will be tailoring this "Cooking Around the World" series according to the wishes of our viewers.
4 T butter 1 tsp lemon juice
2 medium onions, thinly sliced 1 tsp salt
1 pound fresh mushrooms, 1 to Freshly ground black pepper
1½ inches in diameter 2 tsp finely chopped fresh
1 c sour cream parsley
------------------------------
In a heavy 10-inch skillet, melt the butter over medium heat. When the
foam subsides, add the onions and cook for 6 to 8 minutes until they are
lightly colored. Stir in the mushrooms, cover the pan and cook, still over
moderate heat, for about 7 minutes. Add the sour cream, lemon juice, salt
and a few grindings of pepper; simmer, stirring, until the cream is heated
through. Don't let it boil. Taste for seasoning and sprinkle with chopped
parsley. Serve as a first course over pieces of freshly made buttered toast,
as a vegetable to accompany a main dish, or as a luncheon or supper dish in
the center of or around a molded Spinach Ring (see recipe for Spinach Ring
in the Table Index). Serves 4 to 6.
