| 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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