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2 small onions, finely chopped
3 tablespoons olive oil
12 ounces mushrooms, trimmed and finely chopped
1 1/2 tablespoons lemon juice
1 1/2 tablespoons sour cream
2 teaspoons chopped chives
Salt and pepper to taste
Sauté the onions in the olive oil until soft but not brown. Stir
in the mushrooms and cook them, stirring frequently, until tender. Remove
heat and stir in lemon juice, sour cream, chopped chives
and salt and pepper to taste.
Chill. Garnish with watercress and serve
with toast points.
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