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Tuesday, February 21, 2017

Wild Mushrooms in Sour Cream

By Karen Hellawell, November 2003
An reader-submitted recipe

(Serves 4)
This easy-to-make, deeply savory dish is a perfect turkey accompaniment.
"In fact," says Karen, "it's the only thing I really eat on the plate."
Feel free to substitute other wild edible mushrooms.
3 slices, bacon, cut into 1/4-inch pieces
1 medium onion, cut into 1/8-inch slices
3.5-ounce package, oyster mushrooms, sliced
3.5-ounce package, shiitake mushrooms, sliced
3/4 to 1 cup, sour cream
Salt and freshly ground black pepper

In a medium skillet, combine the bacon and onion, and sauté over
medium heat until the onion has softened and the bacon is lightly cooked
but not browned, about 4 minutes.
Add the mushrooms, and sauté, stirring, until tender, about 8 minutes.
Add enough of the sour cream to "sauce" the mushrooms lightly, and cook
until the cream is heated through, about 5 minutes. Season to taste with
salt and pepper, and serve.

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