| How To Cook: |
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1. In a heavy 10- to 12-inch stainless-steel or enameled skillet, melt 4 tablespoons of butter over moderate heat.
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2. When the foam subsides, add the chopped onions and cook 3 to 5 minutes, or until the onions are soft and transparent but not brown.
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3. Now add the mushroom slices and cook another 3 to 5 minutes. Shake the pan from time to time so that the mushrooms do not stick.
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4. When the mushrooms are a light, delicate brown, sprinkle in the bread crumbs and toss the contents of the pan gently with a rubber spatula or wooden spoon. Remove the pan from the heat.
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5. In a small bowl, beat the sour cream with a wooden spoon or whisk for a minute or two, then stir it into the skillet. Toss lightly until the mushrooms are well coated with the cream.
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6. Serve as a vegetable accompaniment to meat or fish dishes.
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