Thursday evening I came home from work, ate a handful of almonds and three Brazil nuts, got back in the car and drove to the airport to pick up a friend. We got home together two hours later and we were hungry. Inspecting the fridge we found: pulled pork, roasted chicken, a few sorry looking pieces of cooked broccoli and a container of sour cream. Not much to eat for two vegetarians. But in the vegetable drawer there were treasures to be found: a few cucumbers, a container of mushrooms, fresh dill and radishes from the community garden and a head of lettuce…. a delicious dinner was on its way – fresh salad and
Saute in olive oil:
1 small onion, chopped
While the onion is sauteing slice-
1 lb mushroom
When the onion are soft and translucent add the mushrooms. Cover the pan and saute for 3-5 minutes, mixing occasionally. Uncover, add
1/4 tsp allspice
Chopped dill (as much as you like)
Stir well and add
1 8oz container of sour cream
Mix well over medium heat. Cook for another 1-2 minutes.
Delicious on top of fresh bread or as a side dish.