Mushroom Dill Stroganoff

Mushroom Dill Stroganoff

2 tablespoons butter

1 lb. sliced fresh mushrooms

1/3 cup dry white wine

1/2 teaspoon dill

1 cup sour cream

salt and pepper to taste

Cooked rice or egg noodles

Saute mushrooms in butter. Stir constantly for 5 minutes. Add wine & dill. Stir until liquid cooks down to about 1 tablespoon.

Turn heat to low and add sour cream. Gently stir till heated through; do not allow to boil.

Serve immediately over rice or egg noodles.

Excellent for vegetarians, but 1 cup cooked beef or turkey can be added with the sour cream to increase protein. To save time before dinner, do all the steps but sour cream. Then at dinner rewarm and add (room temperature) sour cream and heat through.