- 1 scallion, minced
- 2 tbsp butter
- 3/4 lb mushrooms, sliced
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 1/2 tbsp flour
- 3/4 cup sourcream
- Take the sourcream out of the refridgerator.
- Melt the butter in a skillet. Add the scallion and saute 1 minute.
- Add the mushrooms and cook 5 minutes.
- Season with the paprika, salt, and pepper.
- Stir in the flour and cook for 5 minutes.
- Pour the mushrooms into a bowl and stir in the sourcream.
- Serve.