| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Vegetables, Appetizers |
30 |
Servings |
INGREDIENTS
| 30 |
|
Mini phyllo shells |
| 1/2 |
c |
Chopped onion; finely chopped |
| 2 |
tb |
Unsalted butter |
| 8 |
oz |
Canned mushrooms; broiled in butter |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Marjoram |
| 1/2 |
c |
Chicken broth; or mushroom broth |
| 1 |
tb |
Cornstarch |
| 1 |
ts |
Kitchen Bouquet |
| 1/2 |
c |
Sour cream |
INSTRUCTIONS
Saute onions in butter until soft and just beginning to brown. Add drained
mushrooms, garlic and marjoram to skillet and cook until mushrooms start to
brown.
Combine reserved mushroom broth or chicken broth with cornstartch and
Kitchen Bouquet. Add to skillet and cook, stirring sauce until it thickens.
Remove from the heat and stir in the sour cream.
Fill pastry shells and keep warm in oven until ready to serve.
Recipe by: Carole A. Resnick ak399@cleveland.freenet.edu
Posted to TNT Recipes Digest, Vol 01, Nr 938 by Betsy Burtis
<ebburtis@ix.netcom.com> on Jan 14, 98
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