| How To Cook: |
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1. Wash, stem, and drain the mushroom caps.
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2. Put the mushrooms, onion, dill weed, parsley and butter in a 2-quart covered casserole.
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3. Cook, covered, 15 minutes, stirring several times. Let stand 5 minutes.
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4. Add the sour cream, wine, salt, and pepper. Reheat, but do not boil!
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