| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Bobbie not, Main dishes, Mushrooms, Southern li | 6 | Servings | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1 | lb | Fresh mushrooms; thinly sliced |
| 1/2 | c | Chopped green onions |
| 1 | tb | All-purpose flour |
| 1/2 | c | Beef broth |
| 1 | ts | Dried dillweed |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 8 | oz | Sour cream |
| 6 | sl | Rusk; or toast |
| 6 | Tomato slices; 1/2 inch thick | |
| 3 | tb | Grated Parmesan cheese |
| Fresh parsley; (0ptional) |
INSTRUCTIONS
Melt butter in a heavy saucepan over Low heat. Add mushrooms and green onions; saute 3 minutes. Add flour, stirring until smooth; cook 1 minute, stirring mixture constantly. Gradually add broth to mushroom mixture; cook over Medium heat, stirring constantly, until thickened and bubbly. Reduce heat stir in dillweed, salt and pepper. Simmer 10 minutes, stirring often. Remove from heat, stir in sour cream. Place slices of rusk on a large baking sheet; top each with a tomato slice and cover with mushroom sauce. Reserve any remaining mushroom sauce and keep warm. Sprinkle each serving with cheese; bake at 350 F. for 10 minutes. Remove to serving platter, and serve with any remaning sauce. Garnish with parsley, if desired. Serves 6. Submitted to magazine by Mrs. B.F. Turner, West palm Beach, Florida MC formatting by bobbi744@sojourn.com Recipe by: Southern Living Magazine, September 1981, p. 86 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@sojourn.com> on Apr 28, 1998
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