Mushroom Dill Stroganoff
2 tablespoons butter
1 lb. sliced fresh mushrooms
1/3 cup dry white wine
1/2 teaspoon dill
1 cup sour cream
salt and pepper to taste
Cooked rice or egg noodles
Saute mushrooms in butter. Stir constantly for 5 minutes. Add wine & dill. Stir
until liquid cooks down to about 1 tablespoon.
Turn heat to low and add sour cream. Gently stir till heated
through; do not allow to boil.
Serve immediately over rice or egg noodles.
Excellent for vegetarians, but 1 cup cooked beef or turkey
can be added with the sour cream to increase protein. To save time before
dinner, do all the steps but sour cream. Then at dinner rewarm and add (room
temperature) sour cream and heat through.