|Fresh mushrooms||1⁄2 Pound|
|Onion||1 Small, finely chopped|
|Boiling water||5 Cup (80 tbs)|
|Cubed raw potatoes||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Chopped parsley||2 Tablespoon|
|Lemon juice||1 Tablespoon|
|Sour cream||1 Tablespoon (Commercial)|
|Minced parsley||1 Teaspoon|
Remove stems from mushrooms and chop them.
Slice the mushroom caps.
Heat the butter in a heavy pan (at least 4-quart size).
Add the chopped and sliced mushrooms and the onion; saute, stirring, until mushrooms are lightly browned.
Stir in flour and continue cooking until flour has browned lightly.
Gradually stir in water until blended.
Add potatoes, salt, pepper, Worcestershire, parsley, and lemon juice.
Cover pan and cook over medium low heat, stirring occasionally, until potatoes are tender, about 30 minutes.