| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Polish |
|
6 |
Servings |
INGREDIENTS
| 4 |
tb |
Salted butter |
| 2 |
md |
Onions; diced |
| 1 |
lb |
Mushrooms; coarsely chopped |
|
|
Salt and freshly ground pepper to taste |
| 1 |
c |
Sour cream |
| 2 |
tb |
Fresh dill; snipped |
|
|
Paprika to taste. |
INSTRUCTIONS
New York Times Adapted from Helen Ciesla Covensky (Total time: 30 minutes)
1. Melt two tablespoons of the butter in a frying pan, and sauté the onions
until golden. Set aside.
2. Place the remaining butter in the pan, and add the mushrooms. Sauté
about 10 minutes, stirring occasionally, until the water evaporates.
3. Combine the onions and mushrooms in a serving bowl. Season with salt and
pepper. Fold in the sour cream, and sprinkle with fresh dill and paprika.
Serve as a dip with dark rye bread, pita or fresh vegetables.
Yield: 3 cups (about 6 servings).
Approximate nutritional analysis per serving: 190 calories, 15 grams fat,
35 milligrams cholesterol, 100 milligrams sodium (before salting), 4 grams
protein, 10 grams carbohydrate.
Posted to JEWISH-FOOD digest by NSherma@aol.com on Aug 24, 1998, converted
by MM_Buster v2.0l.
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