This is a recipe that doesn’t include a can of cream of mushroom soup. It’s rich and delicious, but you can lighten it up by using low-fat sour cream. It’s cheaper to use canned mushrooms, and if you like the canned well enough feel free, but I vastly prefer fresh. If you do decide to use canned, you should still saute them with the onion to develop a little browning. Either way its good. Read more