Cucumbers And Mushrooms
Ingredients
2 cucumbers, European seedless if available
salt
3 Tbsp. butter
1 small onion, thinly sliced
1/2 lb. mushrooms, sliced
1/8 tsp. pepper
2 Tbsp. freshly snipped dill weed
1/2 C. chicken broth
1/2 C. sour cream
Cooking Instructions
Peel cucumbers, halve and remove seeds, if any. Sprinkle lightly with salt and let stand for 15 minutes. Rinse and dry. Cut into 1 1/2″ lengths. Melt the butter in a heavy skillet and add cucumbers, onion and mushrooms. Sauté, stirring, for 5 minutes. Add 1/4 tsp. salt, the pepper, dill and broth. Cook for 3 minutes. With a slotted spoon, remove vegetables to a warm dish. Reduce liquid in skillet by boiling to 1/4 C. to 1/3 C. Stir in sour cream. Heat, but do not boil. Pour over vegetables. Serves 4.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)