Prep 5 mins
Cook 5 mins
Simple and tasty side dish.
- 1 lb mushroom, sliced
- 3 tablespoons butter
- 1 medium onion, chopped
- 2 tablespoons fine dry breadcrumbs
- 1 cup milk
- white pepper
- 1⁄2 cup sour cream
- Sauté mushrooms and onion in butter, stirring constantly, until lightly browned.
- Stir in rest of ingredients and simmer over medium low heat long enough to heat through and thicken a bit, but do not allow to come to a boil.
This recipe was good. The first time I made it as written, with 1/2t salt and 1/4t white pepper, and we really did not like it. The second time I used black pepper, and few pinches of sugar, and 2T flour (as for a gravy), and it was much better, although I wonder if the sour cream put it off, based on tasting beforehand. We love mushrooms, so we are not sure what is wrong with it. I might keep adjusting.
Fast and simple, the end result was very delicious! I followed the suggestions of the other reviews and added 2tsp. Worcestershire, 1 tbsp potato starch, and cooked the onions first, then added the mushrooms to sautee. Very savory, it got even better as it sat on the stove while we waited for our pot pie to come out the oven. Our decisively non-Finnish Hispanic family loved it.
I tried this and liked it. What I changed was added a bit of Worcestershire sauce to make it taste a bit like a stroganoff. It was very good. We served over noodles.