Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
New York Times Adapted from Helen Ciesla Covensky (Total time: 30 minutes) 1. Melt two tablespoons of the butter in a frying pan, and saut? the onions until golden. Set aside. 2. Place the remaining butter in the pan, and add the mushrooms. Saut? 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.
