In large skillet melt butter over medium heat; stir in mushrooms, lemon juice, garlic and onions sauté until tender and the liquid given off by the mushrooms has evaporated, about 5 –7 minutes.
Reduce heat to simmer; mix in sour cream, dillweed, paprika, salt and pepper and simmer until slightly thickened and warm.
Serve warm with pita crisps, multigrain, low fat crackers or breadsticks
Makes 1 cup (250 mL) or 16 servings
Tip: Substitute 2 tbsp(25 mL) fresh minced dill for the dried and garnish with fresh dill sprigs.
Baked Pita Crisps- Cut 2 whole wheat pita breads in half horizontally with scissors or serrated knife. Cut each half into 8 triangles. Arrange in single layer on cookie sheet; bake in 400ºF (200ºC) for 8-10 minutes or until lightly browned.
Variation: Tortilla Crisps: Substitute 4 small whole wheat flour tortillas for pitas.
For more great mushroom recipes visit us online at www.mushrooms.ca.
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