This recipe is fantastic with our Shiitake Mushrooms from Rock Run Creek Farm, but you can make them with portobellas as well. The original recipe is from the Moosewood cookbook.
2 Tbsp Butter
2 Medium to Large Onions, chopped
1 1/2 - 2 Lbs of Shiitake Mushrooms, sliced 1/4 -1/2 inch thick
1 tsp sea salt
3 Tbsp Fresh Dill, minced
1 Tbsp Paprika
4 Tbsp Lemon Juice
3 Tbsp Flour
2 cups Water
1 cup Whole Milk, at room temperature
Cracked Black Pepper
1/2 cup Sour Cream
In a large pot, melt butter over medium heat. Saute onion until soft and translucent. Add mushrooms, sea salt, dill, and paprika and stir well to coat mushrooms. Reduce heat to medium-low, cover and cook for 15 minutes, stirring occasionally to prevent burning.
Stir in lemon juice, then sprinkle with flour - stirring the entire time, until well mixed in. Cook, uncovered, stirring frequently, for another 5 minutes.