Serves 4 to 6.

4 tbsp. butter
2 med. onions, thinly sliced
1 lb. fresh mushrooms
2 tsp. fresh chopped parsley
1 c. sour cream
1 tsp. lemon juice
1 tsp. salt

In a skillet, melt butter over medium heat. When foam subsides, add onion. Cook 6 to 8 minutes. Stir in mushrooms, cover pan and cook, still over moderate heat for about 7 minutes. Add sour cream, lemon juice, salt and a few grindings of pepper; simmer, stirring, until cream is heated through. Don't boil. Sprinkle with parsley. Serve as a first course over pieces of freshly made buttered toast or as a vegetable to accompany a main dish.