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. Saute, 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.
 
 
"If you consent and obey, You will eat the best of the land;" (Isaiah 1:19)