Web Exclusive… Wild Mushrooms in Sour Cream By Karen Hellawell, November 2003 An AARPmagazine.org reader-submitted recipe

(Serves 4)

This easy-to-make, deeply savory dish is a perfect turkey accompaniment. "In fact," says Karen, "it's the only thing I really eat on the plate."

Feel free to substitute other wild edible mushrooms.

• 3 slices, bacon, cut into 1/4-inch pieces
• 1 medium onion, cut into 1/8-inch slices
• 3.5-ounce package, oyster mushrooms, sliced
• 3.5-ounce package, shiitake mushrooms, sliced
• 3/4 to 1 cup, sour cream
• Salt and freshly ground black pepper

In a medium skillet, combine the bacon and onion, and sauté over medium heat until the onion has softened and the bacon is lightly cooked but not browned, about 4 minutes.

Add the mushrooms, and sauté, stirring, until tender, about 8 minutes. Add enough of the sour cream to "sauce" the mushrooms lightly, and cook until the cream is heated through, about 5 minutes. Season to taste with salt and pepper, and serve.