This is a perfect meal for a cold fall or winter day. Instead using sliced mushrooms, we recommend diced (or chopped). Not only are the smaller pieces easier to maneuver on a fork or spoon, they are less “suspect” looking to the skeptical toddler eye. Enjoy!
- 2 Tbsp. butter or margarine
- 1 lb. diced fresh white mushrooms
- 1/3 cup low sodium beef or vegetable stock
- 1/2 teaspoon dried dill
- 1 cup sour cream (dairy or soy)
- Salt and pepper to taste
- Cooked rice or egg noodles
Melt the butter in a large skillet over medium-high heat. Add the diced mushrooms and stir constantly for about 5 minutes. Add the beef or vegetable stock & dill. Continue cooking about 4 more minutes or until most of the liquid is absorbed. Turn the heat down to low and add the sour cream. Gently stir until heated through; but do not allow it to boil. Serve over cooked rice or egg noodles.
Tip: Freeze small portions for a quick defrost, heat and serve meal.