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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound fresh mushrooms, cleaned |
1/2 cup chopped onion |
1/4 cup butter or margarine |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon all-purpose flour |
1/4 cup milk |
3/4 cup commercial sour cream |
1/2 teaspoon worcestershire sauce |
chopped fresh parsley |
Directions:
1. Remove mushroom stems; chop stems. Sauté mushroom caps, chopped stems, and onion in butter in a large skillet until vegetables are tender. Stir in salt and pepper. Reduce heat; cover and simmer 5 minutes.
2. Combine flour and milk, stirring well. Stir milk mixture into mushroom mixture; cook over medium heat until bubbly. Remove from heat; add sour cream and Worcestershire sauce, stirring well. Cook over low heat until thoroughly heated. Serve hot over toast points and garnish with parsley.
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