Mushrooms In Sour Cream And Dill

1. Wash and dry mushrooms.

2. Melt butter and add garlic.

3. Add mushrooms, Dill, Salt and Pepper, Lemon and Sherry.

4. Cook 20 minutes or until mushrooms are tender.

5. Cool.

6. Pour a small amount of the mushroom liquid into the Sour Cream.

7. Then add the Sour Cream over the mushrooms and stir.

8. Refrigerate 8 hours or more.

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Nutrient	Quantity
Total fats	52.2223 g
Protein	14.533 g
Carbohydrates	18.1479 g
Energy	581.7899 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2355 g
Water	206.8207 g
Aspartic acid	0.8734 g
Calcium, Ca	369.4615 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0184 g
Lutein + zeaxanthin	14.578 g
Fiber, total dietary	2.0924 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0414 g
Fatty acids, total saturated 22:0	0.0253 g
Carotene, beta	59.585 g
Niacin	1.5148 mg
Vitamin A, RAE	294.3682 g
Fatty acids, total trans-polyenoic	0.299 g
Arginine	0.7126 g
Riboflavin	0.518 mg
Fatty acids, total trans-polyenoic 22:4	0.0023 g
Fatty acids, total polyunsaturated 15:0	0.3935 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.1587 g
Fatty acids, total saturated 20:1	0.0768 g
Glutamic acid	2.176 g
Sodium, Na	102.8642 mg
Fatty acids, total saturated 16:1 undifferentiated	0.7035 g
Total lipid (fat)	52.2223 g
Manganese, Mn	0.4169 mg
Fructose	0.1691 g
Proline	0.8461 g
Fatty acids, total saturated 16:0	12.5432 g
Fatty acids, total saturated 8:0	0.3341 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	1.0092 g
Sucrose	0.0657 g
Choline, total	64.1154 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.1863 g
Fatty acids, total polyunsaturated 18:1 t	1.5318 g
Sugars, total	8.261 g
Serine	0.593 g
Fatty acids, total saturated 10:0	0.8727 g
Fatty acids, total saturated 18:0	4.531 g
Fatty acids, total saturated 20:4 undifferentiated	0.0722 g
Vitamin B-6	0.2015 mg
Selenium, Se	13.9935 g
Ash	2.5048 g
Menaquinone-4	13.8 g
Fatty acids, total saturated 18:1 undifferentiated	12.4032 g
Pantothenic acid	1.2356 mg
Phenylalanine	0.5249 g
Copper, Cu	0.3903 mg
Betaine	1.4312 mg
Thiamin	0.2915 mg
Retinol	286.8 g
Methionine	0.2735 g
Iron, Fe	1.3961 mg
Carbohydrate, by difference	18.1479 g
Phosphorus, P	351.1355 mg
Folate, total	36.1977 g
Tocopherol, gamma	0.7277 mg
Fatty acids, total saturated 4:0	0.0713 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0203 g
Lycopene	0.115 g
Alanine	0.4139 g
Cholesterol	149.8667 mg
Valine	0.633 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0446 g
Fatty acids, total saturated 18:2 undifferentiated	4.6308 g
Glycine	0.3663 g
Carotene, alpha	0.069 g
Glucose (dextrose)	0.1524 g
Fatty acids, total saturated 14:0	3.7591 g
Zinc, Zn	1.8967 mg
Isoleucine	0.5145 g
Fatty acids, total saturated 12:0	1.029 g
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7)	0.3634 g
Fatty acids, total polyunsaturated	5.0817 g
Fatty acids, total saturated 14:1	0.3086 g
Fatty acids, total polyunsaturated 17:1	0.0161 g
Leucine	0.9796 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.299 g
Tocotrienol, alpha	0.0509 mg
Vitamin A, IU	1071.9265 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0287 g
Folate, DFE	36.1977 g
Tryptophan	0.1574 g
Vitamin C, total ascorbic acid	9.3488 mg
Phytosterols	3.133 mg
Fatty acids, total polyunsaturated 16:1 c	0.6762 g
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	7.9692 g
Fatty acids, total saturated 20:0	0.0621 g
Fatty acids, total saturated 6:0	0.467 g
Lactose	7.843 g
Tyrosine	0.4667 g
Vitamin B-12	0.7663 g
Vitamin K (phylloquinone)	4.4706 g
Fatty acids, total saturated	24.3984 g
Histidine	0.3012 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0138 g
Fatty acids, total monounsaturated	13.5131 g
Threonine	0.4556 g
Folate, food	36.1977 g
Fatty acids, total polyunsaturated 17:0	0.2484 g
Fatty acids, total polyunsaturated 24:0	0.0138 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0023 g
Cryptoxanthin, beta	3.0538 g
Vitamin E (alpha-tocopherol)	1.047 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0117 g
Fatty acids, total trans	1.8308 g
Fatty acids, total trans-monoenoic	1.5318 g
Magnesium, Mg	51.0909 mg
Lysine	0.7496 g
Potassium, K	475.0519 mg
Fatty acids, total polyunsaturated 24:1 c	0.0023 g
Cystine	0.1235 g
Fluoride, F	0.1966 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.5 teaspoon	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Garlic	1 clove	4.47	0.9918	0.015
Lemon juice	1 tablespoon	3.355	1.0523	0.0366
Cream	1 cup	455.4	10.649	44.505
Button Mushroom	1	25.2167	0	0.1417
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
dill	1 teaspoon	6.405	1.1586	0.3053
sherry wine	1 tablespoon	25.2167	0	0.1417