We would love to try this recipe with morel mushrooms, but they are very pricy and unfortunately we do not live in an area where you can pick them in their natural state in the wild. Growing up, Dan remembers picking 5 gallon buckets of morels. His family would coat them in flour and sauté them as you would beef steak or chicken. They are Dan's favorite mushroom. If you are fortunate to live in an area where morels grow, we encourage you to try them in this dish.
¼ cup sour cream
¼ cup plain yogurt
1 teaspoon dijon mustard
2 Tablespoons fresh dill, loosely chopped
⅛ teaspoon salt, or to taste
⅛ teaspoon fresh ground pepper
6 medium portobello mushrooms (5-6" diameter; 1¼ lb total)
2 Tablespoons butter
2 Tablespoons minced yellow onion
2 Tablespoons all-purpose flour
½ cup vegetable broth
YIELDS: 4 servings
DIRECTIONS:
- In a small bowl, stir together the sour cream, yogurt, mustard, dill, salt, and pepper
- Slice the mushrooms into ¼ inch thick strips
- In a large skillet, melt the butter over medium-high heat. Add the mushrooms and onion; cook stirring, until soft, about 6 minutes
- Stir in the flour until absorbed. Stir in the broth to deglaze the pan. Cook, stirring, until broth boils.
- Stir in the sour cream mixture. Cook, stirring, until heated through, about 1 minute longer.