- Cook Time
- Prep Time
- 16 ServingsServings
- 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 cup 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
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 minutes.
2 Reduce heat to simmer; mix in sour cream, dillweed, paprika, salt and pepper and simmer until slightly thickened and warm.
3 Serve warm with pita crisps, multigrain, low fat crackers or breadsticks
4 Baked Pita Crisps: Cut 2 whole wheat pita breads in half horizontally with scissors or serrated knife.
5 Cut each half into 8 triangles. Arrange in single layer on cookie sheet; bake in 400ºF for 8-10 minutes or until lightly browned.
Photo and Recipe Courtesy of Mushroom Council and Mushroominfo.com