DO thought it was nice but then again, he said that he would have preferred the mushrooms and onions without the sauce. I, myself, enjoyed the mushies and I used left over sour creme which was my aim for making this dish. However, I think that if I made the sour creme and left out the lemon, the sauce would have been sweeter and DO might have really taken to it. Mind you, he went to the empty pot, took a couple of slices of white bread and slopped up and gobbled down the last of the sauce.
The creamy mushrooms were served with corn fritters (frozen and cooked under the griller), Morrocan tomatoes (from a tin with a few chick peas thrown in for good measure) and steamed new potatoes.
Creamy Mushrooms
500 gms button mushrooms, roughly chopped.
1 medium onion finely chopped
1 tab vegetable oil
1 teaspoon crushed garlic
1 tab dried dill
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 cup vegan sour creme
Heat the oil in a large saucepan or stockpot. Add the garlic, followed by the onion. Cook on low heat to sweat and sweeten the onions. Add the mushrooms and turn up the heat. Stir continually so the vegetable don't burn or stick to the bottom. Throw in the salt, dill and black pepper and stir again. Turn down the temperature to low and add the sour creme. Stir until the mixture starts to simmer. Taste and adjust seasoning if required.
1 medium onion finely chopped
1 tab vegetable oil
1 teaspoon crushed garlic
1 tab dried dill
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 cup vegan sour creme
Heat the oil in a large saucepan or stockpot. Add the garlic, followed by the onion. Cook on low heat to sweat and sweeten the onions. Add the mushrooms and turn up the heat. Stir continually so the vegetable don't burn or stick to the bottom. Throw in the salt, dill and black pepper and stir again. Turn down the temperature to low and add the sour creme. Stir until the mixture starts to simmer. Taste and adjust seasoning if required.
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