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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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A delicious side dish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
1 lb mushroom, coarsely chopped |
2 tablespoons butter |
1 teaspoon salt |
1 cup breadcrumbs (finely crushed) |
1/2 cup cream or 1/2 cup evaporated milk |
1/2 teaspoon paprika |
5 egg whites, stiffly beaten |
Directions:
1. Preheat oven to 325°F.
2. Saute mushrooms for ten minutes in butter; add bread crumbs, cream salt and paprika.
3. Mix well; fold in egg whites.
4. Pour into a well-greased casserole dish and set dish into a pan of hot water.
5. Bake for 45 minutes.
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