Sherried Sour Cream Mushrooms |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I invented this for my husband's 50th birthday party, and guests loved them! This would also be good spooned as a sauce over egg noodles. Serve with toothpicks. Ingredients:
2 pints medium button mushrooms, stems removed, washed |
4 tablespoons butter |
2 garlic cloves, minced |
1/4 cup chopped fresh parsley |
1 teaspoon ground cloves |
1 teaspoon ginger |
1 teaspoon crushed red pepper flakes |
1 teaspoon dry mustard |
1 (10 ounce) can beef consomme |
salt |
3 teaspoons cornstarch |
1/4 cup sweet sherry |
1/2 cup sour cream |
Directions:
1. Heat butter in large skillet, saute' garlic and parsley. Add mushrooms and brown lightly, but do not overcook. Add seasonongs, sherry, and cornstarch dissolved in a little water or more sherry. When heated through, turn off flame and stir in sour cream. Serve in chafing dish or heated bowl.
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