2 Tbsp. butter or vegetable oil 1 lb. fresh mushrooms, finely chopped 2 tsp. lemon juice 1 medium onion, finely chopped 2 cloves garlic, minced 1 c. light sour cream 2 tsp. dried dill weed 2 tsp. dried paprika 1/2 tsp. salt 1/4 tsp. pepper 2 whole wheat pita breads
What to do:
1. 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 min. Reduce heat to simmer; mix in sour cream, dill weed, paprika, salt and pepper and simmer until slightly thickened and warm. 2. Serve warm with pita crisps, multigrain, low fat crackers or breadsticks.
* 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 for 8-10 min. or until lightly browned.
* Substitute 2 Tbsp. fresh minced dill for the dried and garnish with fresh dill sprigs.
* Tortilla Crisps: Substitute 4 small whole wheat flour tortillas for pitas.
Recipe and photos courtesy of the Mushroom Council and mushroominfo.com
