Serves: 2
* In a small saucepan over medium heat, melt 1/4 cup butter or margarine. Add 1 cup sliced mushrooms, 1/2 teaspoon beef bouillon granules, 1/3 teaspoon dried dill weed and a dash of pepper sauté for 2 minutes or until mushrooms are browned and bouillon is dissolved. Stir in 1/4 cup dairy sour cream and just heat through. Remove from heat, cover and keep warm while preparing omelets. Spoon over omelets and garnish with parsley sprigs.
This Mushroom Omelet Topping recipe is from the 30-Minute Main Dishes Cookbook. Download this Cookbook today.
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