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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 8 |
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My friend Maryann introduced me to this and I find even people who don’t ordinarily like mushrooms chow down on this addictive concoction. I buy pita bread at a Mid-Eastern bakery, all toasted, dirt cheap. You can make your own by splitting pita into 2 rounds, brushing on oil, and baking til golden. Ingredients:
20 ounces mushrooms |
4 tablespoons butter |
1 tablespoon flour |
1 cup sour cream |
2 tablespoons lipton onion soup mix |
1 cup cheddar cheese, shredded |
Directions:
1. Wipe mushrooms clean and chop. Melt butter in a frying pan. Add mushrooms and stir until liquid is released and evaporates, leaving only a little in the pan. Add flour and crushed soup mix. Remove from heat and let cool about 10 minutes. Add sour cream and mix well. Turn mixture into a small heat-proof casserole. Top with cheese, and refrigerate, covered, until 1 hour before serving. To serve, bake in preheated 350 degree oven for 20 minutes until it bubbles a little around the edges. Serve with toasted pita toasts, or melba crackers.
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