Instructions: Heat the oil in a deep frying pan or Dutch oven. Saute the mushrooms for 5 to 6 minutes or until just tender. Add the parsley, dill, pepper, chile, and tequila and cook for 3 to 4 minutes. Stir in the sour cream and simmer over low heat just until warmed through. Do not overheat or the sour cream may curdle.

SERVING SUGGESTIONS: Serve over toast points or with rice or noodles. This is filling enough for a main dish; served with a green salad, it makes a great luncheon.

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