---------- Recipe via Meal-Master (tm) v8.05

      Title: Roslind's Mushrooms in Sour Cream Sauce
 Categories: Side-dish, Sauces, holiday
      Yield: 1 Batch

      2    Cans mushroom stems & pieces
           - (10 oz ea); drained
      2 tb Butter
      1 md Onion; chopped fine
      1 cl Garlic; minced
      2 tb Flour
      1 lb Tub sour cream
    1/2 c  Water
           Salt and pepper

  In a heavy saucepan, melt butter, fry onion and garlic until
  fragrant and add drained mushrooms. While waiting for mushrooms to
  brown; mix salt, pepper, flour, and lastly the water into the sour
  cream. Add sour cream mixture to the mushrooms and let sauce
  thicken slowly over low heat. Do not let the sour cream boil or it
  may curdle. The resulting sauce should be VERY thick.

  A spoonful makes an excellent side dish for roast poultry with
  stuffing and is a Christmas tradition at our home.

  Recipe by Roslind Minault

  Source: Jim Weller, The Dinner Table

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