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Yield: 6 Portions


    • 1.00 tbs. chopped chives or parsley
    • 1.00 tbs. lemon juice
    • 0.50 lbs. Fresh White mushrooms
    • 3.00 tbs. butter or margarine
    • 0.75 cup finely chopped onion
    • 1.50 tsp. paprika
    • 0.25 tsp. salt
    • 0.12 tsp. ground black pepper
    • 0.50 cup dairy sour cream
    • 0.25 cup chopped dill


Rinse, pat dry and finely chop fresh mushrooms (makes about 2-1/4 cups).

In a large skillet melt butter.

Add onions; saute for 2 minutes.
Stir in paprika; saute for 1 minute.
Add mushrooms; saute for 5 minutes.
Add lemon juice, salt and black pepper.
Stir in sour cream and dill.
Cook only to heat through.

Turn into a serving dish.

Serve warm, sprinkled with chives, as a dip with crackers or black bread.

The Mushroom Council -

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