4 tablespoons unsalted butter
1 cup sliced button mushrooms
1 cup finely diced onions
3 cloves garlic, crushed
¼ cup all-purpose flour
1 cup water
1 cup white wine or 1 extra cup water
1 chicken bouillon cube
1 lemon, juiced
½ cup chopped fresh dill
Salt and freshly ground pepper
Melt the butter in a heavy-bottomed saucepan until hot, but not smoking. Add the mushrooms, onions, and garlic. Sauté until the onions start to soften. Stir in the flour, then the water, wine, and bouillon cube. Simmer for 10 minutes or until the mixture thickens to a sauce consistency. Add the lemon juice, dill, and salt and pepper. Taste to correct seasonings.
MAKES 6 SERVINGS