DIRECTIONS:
-
In a heavy 10 to 12 inch stainless-steel or enameled skillete, melt 4 tablespoons
of butter over moderate heat.
-
When the foam subsides, add the chopped onions and cook 3 to 5 minutes,
or until the onions are soft and transparent but not brown.
-
Now add the mushroom slices and cook another 3 to 5 minutes.
-
Shake the pan from time to time so that the mushrooms do not stick.
-
When the mushrooms are light brown, sprinkle in the bread crumbs
and toss the contents of the pan gently with a rubber spatula or wooden
spoon.
-
Remove the pan from the heat.
-
In a small bowl, beat the sour cream with a wooden spoon or whisk for a
minute or two, then stir it into the skillet.
-
Toss lightly until the mushrooms are well coated with the cream.
-
Serve as a vegetable accompaniment to meat or fish dishes.
|
