1 stick (1/2 cup) butter
1 1/2 pounds large mushrooms, stems removed
1 medium onion, chopped
2 teaspoons garlic salt
1 cup dairy sour cream
Paprika

Melt butter in electric skillet at 250°F. Add mushroom caps, round side up. Sprinkle garlic salt over mushrooms until completely covered (additional garlic salt may be needed); add onion; cover, leaving vent open. Simmer at 250°F for 10 to 15 minutes, depending upon size of mushrooms. Stir once. Drain butter. Fold in sour cream and sprinkle with paprika. (The butter can be used to season another vegetable or to saute the mushroom stems.)

Makes 8 servings.

Submitted by: Amy O'Connor