1 lb. fresh mushrooms, sliced
1 clove garlic, minced
1/4 c. butter, melted
2 tbsp. dried whole parsley
1 tbsp. lemon juice
1/2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) carton commercial sour cream

Saute mushrooms and garlic in butter in a large skillet until crisp-tender; continue cooking, stirring constantly, until all liquid evaporates. Add remaining ingredients and cook over low heat, stirring constantly, until thoroughly heated. Serve warm with crackers. Yield: 2 cups.