Update my dinner status, I'm making this tonight.
Servings: 4 Servings
Total Time (median): tell us
Ingredients
Preparation
Heat the butter, add the onion and cook until it has just softened but not browned. Add the green pepper and paprika and cook on a low heat for 3 minutes. Add the mushrooms, stir well and cook for a further 5 minutes until they are soft. Stir in the sour cream, season to taste and warm through gently. Serve, sprinkled with parsley, as on hors doeuvre with hot French bread, as a filling for vol-au-vent, on fried bread or with a crisp salad. REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath) Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985) Posted to MC-Recipe Digest by KitPATh on Mar 14, 1998
