Polish Mushroom and Sour Cream Dip

This recipe took us about 45 minutes to make, including prep and cook time.

Recipe:

2 onions, diced

½ stick salted butter

1 pound of mushrooms, coarsely chopped

Salt and fresh ground pepper to taste

1 cup sour cream

2 tablespoons fresh dill

Paprika to taste

Instructions: (Makes about three cups)

1. In a frying pan sauté the onions in 2 tablespoons of the butter until they are golden. Remove from the pan and set aside.

2. Place the remaining butter in the pan and add the mushrooms. Saute for about 10 minutes, stirring occasionally until the water evaporates.

3. Mix the onions and the mushrooms together in a serving bowl, seasoning with salt and pepper to taste. Fold in the sour cream and sprinkle with fresh dill and paprika. Serve as a dip with dark rye bread, pita, or fresh vegetables.

Tip: Serve with pita bread.

This kosher appetizer is a specialty of Holocaust survivor Helen Ciesla Covensky. (Nathan, p. 59)

It was very fairly easy to make. Even Sarah, who is a horrible cook, was able to figure it out! The dip turned out really well and after it was finished, we ate most of it and kept the rest for a few days in the refrigerator, before it went bad and we had to throw it away.

Although the dip was very tasty, our favorite thing about it was the presentation. The paprika and dill, sprinkled on the top, turned a sloppy looking dish into something pretty!

-Carter & Sarah

(This dish was adapted from a recipe on page 59 of Joan Nathan's book "Jewish Cooking in America")