Russian River Mushrooms

Serves 4

This recipe was adapted by my mother from “Helen Brown’s West Coast Cookbook.” Eating these mushrooms was my favorite treat growing up — my mom made them once in a while. I don’t know why — maybe to keep them so special in our minds.

¼ cup salted butter
½ cup onions, minced
1 pound mushrooms, quartered
1 tablespoon all-purpose flour
½ cup chicken stock or broth (if using canned broth, use College Inn brand)
Kosher salt
Freshly ground black pepper, to taste
½ teaspoon crushed dill seed
1 cup sour cream

1.    Saute onions and mushrooms in melted butter in large, wide braising pan until lightly browned.
2.    Add flour, stock, salt, pepper and crushed dill seed.
3.    Simmer on low heat, adding sour cream gradually.
4.    Adjust seasonings generously to taste.
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