• 1 ½ pound mushrooms
• ½ cup (1 stick) butter
• ½ tsp salt
• pepper
• 1 Tbsp lemon juice
• 1 cup sour cream
• 3 Tbsp chopped fresh dill weed
• pinch nutmeg
• toasted bread crumbs

Clean mushrooms and trim stems. Fry with butter, salt, pepper and lemon juice until mushrooms are lightly browned. Remove from heat, add sour cream (room temperature), dill weed and nutmeg. Put in baking dish, top with crumbs and serve. May be kept warm in oven.

Serves 6