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Sophisticated Mushrooms




Source of Recipe


unknown


Recipe Introduction




I recently read another recipe that reminded me of this one
that is a favorite with my family. The original recipe
called for a thickener such as flour, but I find it quite
acceptable without it.


List of Ingredients




1 ½ lb. mushrooms
¼ cup butter
1 cup cream (sweet cream or sour cream)
1 teaspoon salt (OR use Knorr® chicken or veggie bouillon )
pepper to taste
1 cup Parmesan cheese
¼ cup minced fresh parsley



Recipe



Preheat oven to 425 degrees.

Preheat a heavy large wok (or skillet.) until very hot.
Lower heat to medium. Slice, or halve the mushrooms and
sauté in butter in wok for 3-5 minutes. Light browning may
occur. Turn off heat (until after sour cream is added.)

Using a wire whisk, combine the sour cream, bouillon and
pepper in a small mixing bowl. Turn on heat under wok to
medium, stir sour cream mixture into skillet with mushrooms
and heat until sauce bubbles, but does not curdle. Spoon
into a Pam sprayed, 9 x 9 glass baking dish, sprinkle with
parmesan cheese, top with parsley and bake 10 minutes or
until light browning occurs. Serves 4-6

Using sweet cream with this recipe produces a dish similar
to cream of mushroom soup. I often use the leftovers thinned
with a little milk to make soup.

Preparation of mushrooms. I know "they say" to not wash
mushrooms, but I am uncomfortable with that since they are
grown on soil that is heavily enriched with manure. I buy
mushrooms that have tight caps and cut a very thin slice off
the bottom, then rinse them clean under running cold water,
and put them into a screen-mesh drainer to drip. Then I
slice and use them. If they are to be stored before using,
store them in the refrigerator exactly as they came from the
store (don't wash until ready to use), but put them in a
paper bag if they are to stay more than a day or two. Dried
mushrooms are ok, slimy ones aren't.