|Onion||1 Medium, chopped|
|Freshly ground pepper||To Taste|
|Nutmeg||1 Dash (Or Grating Or Fresh Nutmeg)|
|Lemon juice||1 Teaspoon|
|Sour cream||1⁄2 Cup (8 tbs)|
Trim mushrooms and wipe clean.
Heat butter in skillet, add mushrooms and onions; cook briskly for 4 minutes, stirring.
Sprinkle with salt and pepper, nutmeg, lemon juice, and flour.
Cook 1 to 2 minutes more.
Remove from heat; add sour cream and dill.
Super spread on pumpernickel.
May be used as filling in miniature tart shells.