Mushrooms Paprikash
Instructions:
- Wash the mushrooms and trim the stems. Combine the bouillon cubes, sherry, and water in a large skillet or heavy, 3-quart saucepan. Bring to a boil, dissolving the cubes. Reduce to a simmer, add the mushrooms, and cover. Cook over low heat for 15 minutes.
- Remove the mushrooms. Continue cooking the liquid until it's the consistency of a thin paste, then remove from the fire and allow to cool. Stir in the sour cream, dill weed, mustard, and paprika. Put the mushrooms back into the sauce and, if possible, refrigerate for 24 hours.
- Serve on beds of Boston lettuce leaves in saucer-shaped champagne glasses. Garnish with lemon wedges and melba toast or toasties.