Mushrooms In Sour Cream Dill Sauce
|Unsalted margarine||1⁄2 Tablespoon|
|Yellow onion||1 Medium, chopped fine|
|Small mushrooms||1 Pound|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Low sodium chicken broth||1⁄2 Cup (8 tbs)|
|Dill weed||1⁄2 Teaspoon|
|Sour cream||2 Tablespoon|
|Snipped fresh dill/Minced parsley||2 Tablespoon|
In a heavy 10 inch skillet, melt the margarine over moderate heat; add the onion and cook, uncovered, until soft about 5 minutes.
Add the mushrooms, cover, and cook for 3 minutes; stir in the wine and cook, uncovered, 1 minute longer.
Meanwhile, in a small bowl, mix together the chicken broth, cornstarch, dill weed, and paprika.
Add this mixture to the skillet and simmer, uncovered, stirring often, for 5 minutes.
Raise the heat to high and cook, stirring, for 2 to 3 minutes or until the sauce has thickened.
Reduce the heat to low, stir in the sour cream and dill, and heat for 1 minute; be careful not to let the sauce boil or it will curdle.