Ukrainian Stewed Mushrooms with Sour Cream - (Hryby Tusheny v Smetani)

[Olga Drozd]

Ukrainian Stewed Mushrooms with Sour Cream - (Hryby Tusheny v Smetani)

A good recipe appetizer made with white mushrooms, onions and sour cream.

1 Tablespoons unsalted butter
1 onion, cut into julienne strips

1 pound mushrooms
2 Tablespoons all purpose flour
2 heaping Tablespoons unsalted butter
1 cup sour cream
1 teaspoon salt
1 clove garlic, crushed
Finely chopped fresh dill or parsley

In a small skillet, melt one Tablespoon butter, add the onions, and saute for 7 to 8 minutes over moderate heat until limp and golden.  Set aside while you prepare the mushrooms.

Using a brush, thoroughly wash the mushrooms under running water.  Cut lengthwise into scant 1/4 inch slices.  With your hands, squeeze out any excess liquid, then roll the mushrooms in flour.  Melt 2 Tablespoons of butter in a deep skillet, add the mushrooms, and saute over medium low heat for a few minutes, until they begin to release their juices.  Add the sauteed onion and continue to saute on medium heat for 10 minutes.  Add the sour cream, salt and garlic and simmer on low heat for 10 minutes more.  Serve, sprinkled with the chopped dill, as an appetizer, side dish, or a separate course.  Serves 6.