|Finely chopped shallot/Onion||1 Tablespoon|
|Fresh mushrooms||1 Pound, sliced|
|Lemon juice||1 Teaspoon|
|Paprika||2 Teaspoon (Or To Taste)|
|Ground red pepper||1 Dash|
|Sour cream||1⁄4 Cup (4 tbs)|
Saute the shallot in the butter three minutes.
Add the mushrooms and lemon juice and cook five or six minutes, or until the mushrooms are tender.
Combine the flour, salt, paprika and red pepper.
Add to the mushrooms and cook, stirring, one minute.
Add the sour cream and heat but do not boil.
Add the chopped cucumber and serve the sauce with cold meat or fish.