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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe is a nice accompaniment to a roast or poultry, or a simple vegetarian first course. For a lighter version, nonfat sour cream can be used with good results, still being creamy and satisfying. It was adapted from a recipe I clipped from a womens magazine years ago. Ingredients:
1 lb fresh mushrooms, cleaned & sliced |
2 cloves garlic, minced |
2 small shallots, minced |
2 teaspoons olive oil or 2 teaspoons butter or 2 teaspoons margarine |
1 tablespoon flour |
1/2 cup sour cream (fat free or low fat is fine) |
1/2 cup grated parmesan cheese (the real stuff) |
1/4 cup chopped fresh parsley |
1/8 teaspoon fresh ground black pepper |
Directions:
1. Blend together the flour, sour cream and pepper, and set aside.
2. In a large saute pan, saute garlic and shallots in olive oil 2-3 minutes until soft but not brown.
3. Add the sliced mushrooms and saute stirring occasionally about 5-10 minutes until the mushrooms have given up their liquid.
4. Add the sour cream mixture and just heat through until bubbly.
5. Turn this mixture into a shallow baking dish or pie plate.
6. Sprinkle with the parmesan cheese and then the parsley.
7. Bake in a 425F oven about ten minutes, or until the parmesan is melted and the mixture is bubbly.
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