Serves:

Ingredients:

2 10 oz cans of mushroom stems
-and pieces, drained
2 tb Butter
1 md Onion; chopped fine
1 cl Garlic; minced
2 tb Flour
1 lb Tub of sour cream
1/2 c Water
Salt and pepper

Method:

In a heavy saucepan, melt butter, fry onion and garlic until fragrant and add drained mushrooms.
While waiting for mushrooms to brown; mix salt, pepper, flour and lastly the water into the sour cream.
Add sour cream mixture to the mushrooms and let sauce thicken slowly over low heat.
Do not let the sour cream boil or it may curdle.
The resulting sauce should be VERY thick.
A spoonful makes an excellent side dish for roast poultry with stuffing and is a Christmas tradition at our home.
An original recipe by Roslind Minault.
Jim Weller