Recipe for Fresh Mushroom Sauce


1 small onion, or 3 green onions; peeled and minced
1/4 cup butter or margarine
2 cup mushrooms, fresh; sliced
1 tablespoon lemon juice
1 salt and pepper; to taste
3 tablespoon flour
1 cup vegetable or beef bouillon
1/2 cup sour cream, (to 1 cup); at room temperature
2 tablespoon dill or parsley; minced


In a saucepan, saute onion in butter until soft. Add mushrooms and lemon juice; saute 4 mins. Season with salt and pepper. Stir in flour and mix well. Slowly add bouillon and cook, stirring often, about 5 mins, until thickened. Mix in sour cream and dill; leave on stove long enough to heat through. Makes about 2 cups. Serve with meat or fish. NOTE: This sauce can also be made with dried mushrooms imported from Poland and sold in specialty food stores. Use 1 1/2 ozs. Soak in lukewarm water to cover for 20 mins. Drain and chop.

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