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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I just love mushrooms! Try this for a different vegetable side dish. Ingredients:
2 1/2 lbs fresh mushrooms, sliced |
1/4 cup butter |
1 tablespoon parsley, chopped |
1/2 teaspoon salt |
4 tablespoons flour |
1 cup sour cream |
1/2 small lemon, juice of |
4 tablespoons butter |
breadcrumbs |
1/2 cup parmesan cheese, grated |
paprika |
Directions:
1. Saute mushrooms in 1/4 cup butter for 2-3 minutes.
2. Add salt, parsley and flour.
3. Cover and cook over low heat for 10 minutes.
4. Remove mixture from heat and add lemon juice and sour cream.
5. Pour into a caserole dish sprayed with cooking spray.
6. Melt 4 tbsp butter and stir into bread crumbs (enough to cover casserole dish).
7. Spoon buttered bread crumbs over mushroom mixture.
8. At this point, you can cover and refrigerate overnight to be made the next day.
9. Before baking, sprinkle top with parmesan cheese.
10. Bake for 30 minutes at 350 degrees.
11. Sprinkle with paprika (optional) before serving.
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