1 tablespoon butter
1/2 onion, minced
1 1/2 cups finely chopped prince
1 clove garlic, minced
1 pint sour cream
1/2 teaspoon salt, or to taste
Melt the butter in a frying pan. Saute the onion until it is softening. Add the mushroom and saute until half-cooked. Add the garlic and saute until the onion and mushroom are done. Cool and stir into the sour cream. Add salt to taste and serve with potato chips. Also excellent on baked or mashed potato.
We've taken this to events a couple of times, and people really love it!
I (Alison) am having a pottery show at The Artists' Collective in Elk: "The Art of Tea", a show of teapots, tea bowls, cups and other tea accessories. Wild Mushroom Cookbooks will also be available, and I will be there to sign them.
The show runs from Apr. 11th through Apr. 30th, with an opening reception on 2nd Sat., Apr. 11th, from 3 to 5 p.m. There will be some wild mushroom appetizers served during the reception, as well as tea and wine. I am making a Prince sour cream dip, with the fresh prince I found by my driveway. I'm also making candy cap glazed nuts and candy cap chai tea. Any sales of my tea ware during the opening will be rewarded by a gift of some tea from The Mendocino Tea Co.
The gallery is located in Elk, between the post office and Queenie's, at 6031 S. Hwy 1. (707) 877-1128.
Alison Gardner is an avid mushroom enthusiast, cook, botanist and potter.