Hope Orsop 3V Iters Hot Mushroom Dip Especial

1 lb. fresh mushrooms*

1 tblsp. lemon juice 2 tblsp. minced onion

1 lb. carton low fat sour cream 2 tblsp. soft butter or margarine

2 tblsp. flour 2 vegetable or chicken bouillon cubes ( or 2 6 tblsp. butter tsP- granules)

Chop mushrooms quite fine and saute in pan with butter and lemon juice. Let simmer 5-10 minutes. Add onions, sour cream, bouillon granules, salt and pepper. Simmer 5-10 minutes more. Make a paste of the remaining butter and flour. Add to hot mixture and stir until thickened. Serve hot, in fondue pot or chafing dish, with chips, crackers, or fresh vegetables. (Note: if thickened with seasoned bread crumbs, fresh dill may be added as filling for Mushroom Squares. Use crescent roll dough. Pat the dough into a small 9 inch pan, spread filling and cover with more dough. Bake 20-30 minutes at 375° F. Cut into squares and serve hot.) Hope has prepared and served this dish to the kudos of mycologists throughout the world.

* Morels/Lion's Mane/Shiitake, or Shimeji. Gleaned, with permission of the author, from a book entitled/Zone's Mushroom Cookbook, 1993, Mad River Press by Hope Miller.

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