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1. In a heavy 10-inch skillet, melt the butter over medium heat. When the foam subsides, add the onions and cook for 6 to 8 minutes until they are lightly colored. Stir in the mushrooms, cover the pan and cook, still over moderate heat, for about 7 minutes.
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2. Add the sour cream, lemon juice, salt and a few grindings of pepper; simmer, stirring, until the cream is heated through. Don't let it boil. Taste for seasoning and sprinkle with chopped parsley.
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(5.0)