2 tbsp butter or margarine
1 onion, chopped
1-1/2 lbs mushroom, any variety, sliced thickly or quartered
1/2 cup white wine
1 tbsp flour
1 cup vegetable broth
1/2 tsp salt
1/4 tsp black pepper
1/4 cups sour cream
2 tbsp chopped fresh parsley
buttered noodles or steamed rice
Melt butter or margarine in large skillet over medium-high heat. Add mushrooms and onion and cook, stirring, until mushrooms have released all their liquid, about 8-10 minutes.
Add wine and cook until slightly reduced, about 3 minutes.
Sprinkle flour over mushroom mixture, stir, then add broth, salt and pepper. Bring mixture to a boil. Reduce heat to medium-low and simmer for 3-5 minutes or until sauce is smooth and slightly thickened. Add sour cream and parsley. Stir until smooth and heated through. Do not let it boil (the sour cream will separate). Spoon over hot buttered noodles or steamed rice. Makes 2-4 servings.