Pat's Newest Receipe:

Mushroom Stew

¼ lb bacon

1 medium onion, diced
 
 2 lb. whole mushrooms  

1 tbsp flour
 
1 cup sour cream ( or Balkan style yogurt)

Salt & pepper

¼ cup chopped fresh parsely

Place a skillet over medium high heat, fry the bacon until it becomes crispy. Remove the bacon, drain all but 2 tbsps of the grease from the pan, crumble the bacon and add back to the skillet.  Add the onion, cover and lower the heat to simmer and cook for 5 minutes.  Add the mushroom to the pan, halving them if they are large, to keep a consistency in the size.  Recover the pan and simmer for 10 minutes, letting the mushrooms release their juices and cook thoroughly.  Stir the flour into the sour cream (or yogurt) and slowly add this to the mushroom mixture in the pan.  Stir gently and let simmer until the mushrooms are tender.  Add the parsley and salt and pepper as necessary.   
Serve over polenta.