1 large onion, minced
1 garlic clove, minced
2 cups dry white wine
1/2 cup cider vinegar
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 cup olive oil
1 1/2 pounds button mushrooms
1/3 cup sour cream
2 tablespoons heavy cream
Combine onion, garlic, wine, vinegar, bay leaves, thyme, pepper and salt in saucepan. Bring to boil and simmer 5 minutes.
Remove stems from mushrooms and add to pan, simmer until mushrooms are tender, about 10-15 minutes.
Pour into 2 quart bowl and chill thoroughly.
Combine sour cream and heavy cream.
Combine mushrooms to cream mixture.
Sprinkle with chives. Serve cold.
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