Mushroom Stew

Mushrooms have always been a regular part of Russian cooking and are often substituted for meat. Mushroom picking in the forest is a frequent family outing. We also pick our mushrooms, often on Sunday, but in the produce department.

1 lb. Fresh Mushrooms
4 large Yellow Onions
1 cup Sour Cream
Butter
Flour
Salt & Pepper

In a large pot, cook sliced mushrooms with 1/2 stick of butter over medium heat. Drain the water that cooks out of the mushrooms until they give no more. (reserve this stock for soup.) Sauté chopped onions in small amount of oil until brown. In a cast-iron skillet or wok, melt 1 stick of butter over low heat. Add sifted flour until thick, stirring constantly. Add sour cream and stir until mixture is warm. Add more flour if necessary to thicken. Combine all ingredients and stir well. Salt and pepper to taste. Serve over fresh mashed potatoes.