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Creamy Chopped Mushrooms with Dill
- 1 pound shiitake mushrooms, stemmed and thickly sliced
- 4 green onions
- 1/4 cup extra-virgin olive oil, divided
- 1 tablespoon lemon juice
- 1/2 cup sour cream
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- Chopped fresh dill
Heat 1 tablespoon of the oil in a large skillet over medium heat.
Add green onions and cook, stirring occasionally, until softened, 3 to 4 minutes.
Transfer to a bowl; set aside.
Heat remaining 3 tablespoons oil in the skillet then add mushrooms and cook, stirring occasionally, until liquid released by mushrooms has evaporated and mushrooms are tender.
Stir in reserved green onions and lemon juice and set aside to let cool slightly.
Transfer contents of skillet to a cutting board and coarsely chop; transfer to a bowl.
Add sour cream, salt, pepper and cayenne and stir well.
Just before serving, stir in a bit of dill, then sprinkle some over the top as a garnish. Serve at room temperature.
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- 1 pound shiitake mushrooms, stemmed and thickly sliced
- 4 green onions
- 1/4 cup extra-virgin olive oil, divided
- 1 tablespoon lemon juice
- 1/2 cup sour cream
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon cayenne pepper
- Chopped fresh dill