This recipe is by Mrs. Mary Best (Gashek), from "Hot off the Grill: Family Favourites", the Parish cookbook for 2003 from Holy Ghost Ukrainian Catholic Parish in Sydney (where my family comes from).

INGREDIENTS
2 cups mushrooms (wild type or cultivated) ¼ cup chopped onion 2 tbsp butter 2 tbsp flour 1 cup sour cream		2 cloves garlic, crushed 1 tsp salt 1 tsp black pepper 1 tsp fresh parsley (dried) 1 tbsp chopped dill, fresh if in season (or dried)

The following is the most popular way of preparing either wild or cultivated mushrooms. Sour cream adds a delightful flavor to this dish.

- Clean, wash, drain, slice mushrooms.
- In skillet pan sauté onion in butter, add chopped mushrooms, cook on medium heat about 5 minutes.
- Blend the flour with some of the cream to make a smooth paste, stir in the remaining sour cream, add to the mushrooms. Cook, stirring until mixture boils.
- Add garlic, spices, except dill, lower heat simmer for 5 minutes, cover skillet with lid.
- When ready to serve stir in dill. This dish is good with Kasha, holubtsi or potatoes.