*** Wash and slice mushrooms. Sauté onions in 2 tbs butter till golden. Add remaining butter, mushrooms, garlic, lemon juice, salt and pepper. Cook 5 minutes. Remove vegetables with slotted spoon. Cook juices until only one tbs of juice is left. Add cooked vegetables, juices and sour cream in either a food processor or blender, and blend until smooth. Pour into 2 cup terrine or serving dish. Refrigerate overnight. Garnish with parsley sprigs. Serve with french bread or crackers.
Cajun Country -- New Iberia, Louisiana