| | | Mushrooms Amherst
20 medium size mushroom caps
1 tablespoon of butter
powdered garlic
powdered onion
marjoram
pepper to taste
1/4 pint of sour cream
1 1/2 tablespoons of finely chopped parsley
3 small finely chopped green onions, tops and bottoms
Sauté the mushroom caps in the butter slowly, so that the mushroom juice combines with the butter. Sprinkle liberally with powdered garlic, onions, marjoram and pepper. Sprinkle them again when you turn them. In the meantime combine the sour cream, parsley, and onions. When the mushrooms are brown and tender (10 - 15 minutes) take the pan off the heat and add half of the sour cream mixture. With a spatula, scrape the brown butter and mushroom juice from the bottom of the pan and stir it in with the sour cream until you have a smooth, golden sauce. Serve immediately. Use as a side dish on rice, potatoes or meat or on a slice of bread for a luncheon dish. Serves 4
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