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SMOTHERED MUSHROOMS
SMOTHERED MUSHROOMS
I am always looking for ways to serve a delicious side of mushrooms. I generally used canned stems and pieces but I do also buy crimini.
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PrintINGREDIENTS
- 1 pound fresh mushrooms
- 3 1/2 tablespoons all-purpose flour
- 1 1/2 teaspoons chicken bouillon granules
- 1 cup milk
- Dash hot sauce
- 2 tablespoons chopped chives, divided
- 1/3 cup sour cream
DIRECTIONS
Clean mushrooms with damp paper towels. Place mushrooms in an ungreased 1 1/2-quart casserole; set aside.
Combine flour and bouillon granules in a small saucepan; gradually add milk, stirring until smooth.
Add hot sauce and 1 tablespoon chives.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Pour mixture over mushrooms.
Bake mushrooms at 350 degrees F for 25 minutes. Remove from oven; add sour cream, and sprinkle top with remaining chives.
Yield: 6 servings
Marlene
RECIPE BACKSTORY
I am always looking for ways to serve a delicious side of mushrooms. I generally used canned stems and pieces but I do also buy crimini.
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