Mushrooms In Sour Cream Sauce - cooking recipe

Ingredients

1 lb. small whole mushrooms
1/2 stick butter
1 small crushed clove garlic
2 Tbsp. flour
1/2 c. beef broth
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dill weed
1 1/2 tsp. lemon juice
1 Tbsp. apple juice
1/2 c. sour cream

Preparation

Saute half of the mushrooms in a third of the butter.
Remove with slotted spoon to a plate.
Repeat with remaining half of mushrooms and another third of butter.
Reserve excess liquid. Melt remaining butter in a saucepan.
Add garlic and saute until golden, but not browned.
Stir in flour.
Cook until bubbly.
Add broth, salt, pepper, dill weed, lemon and apple juices and excess liquid from cooking mushrooms.
Cook, stirring until sauce thickens.
At this point the sauce and mushrooms can be refrigerated separately until an hour before serving.
Reheat sauce before proceeding.
Empty sour cream into a medium bowl.
Gradually add heated sauce, stirring constantly.
Return to pan and fold in mushrooms.
Heat through and serve immediately from chafing dish.