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.
Serving size: Complete recipe
Calories 381 Calories from Fat 131
% Daily Value*
Total Fat 15 g23%
Saturated Fat 5.1 g25.3%
Trans Fat 0 g
Cholesterol 15.6 mg5.2%
Sodium 114.1 mg4.8%
Total Carbohydrates 42 g14%
Dietary Fiber 8.4 g33.4%
Sugars 9.5 g
Protein 20 g39.3%
Vitamin A 84.4% Vitamin C 63.9%
Calcium 17% Iron 36.5%
*Based on a 2000 Calorie diet