Rehfwitz Recipes

Submitted by Mandy Mills.  From Moosewood Cookbook by Mollie Katzen.

• 2 Tbsp Butter
• 2 cups Chopped onion
• 1 ½ – 2 lbs Sliced mushrooms
• 1 teaspoon salt
• 2 – 3 teaspoons dried dill
• 1 Tablespoon mild paprika
• 2 teaspoons fresh lemon juice
• 3 Tablespoons flour
• 2 cups water
• 1 cup milk at room temperature (can be low fat)
• Black pepper to taste
• ½ cup sour cream

1. Melt the butter in a kettle or Dutch oven. Add onions, and sauté over medium heat for about 5 minutes. Add mushrooms, salt, dill, and paprika. Stir well and cover. Let cook for about 15 more minutes, stirring occasionally. Stir in lemon juice.
2. Gradually sprinkle in the flour, stirring constantly. Cook and stir another 5 minutes or so over medium-low heat. Add water, cover, and cook about 10 minutes, stirring often.
3. Stir in milk; add black pepper to taste. Check to see if it needs more salt. Whisk in the sour cream, and heat very gently. Don’t boil or cook it after this point. Serve hot.

Serves 4-5