| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | French | Sour cream, Vegetables | 4 | Servings |
INGREDIENTS
| Butter or margarine | ||
| 1 | Onion, finely chopped | |
| 1/2 | Green pepper, finely chopped | |
| 1 | T | Paprika |
| 12 | oz | Mushrooms OR 6-cups sliced |
| mushrooms | ||
| 5/8 | c | Sour cream |
| Salt and pepper | ||
| Chopped parsley |
INSTRUCTIONS
Heat the butter, add the onion and cook until it has just softened but not browned. Add the green pepper and paprika and cook on a low heat for 3 minutes. Add the mushrooms, stir well and cook for a further 5 minutes until they are soft. Stir in the sour cream, season to taste and warm through gently. Serve, sprinkled with parsley, as on hors d'oeuvre with hot French bread, as a filling for vol-au-vent, on fried bread or with a crisp salad. REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath) Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985) Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 213
Calories From Fat: 166
Total Fat: 18.9g
Cholesterol: 20.4mg
Sodium: 125.2mg
Potassium: 524.6mg
Carbohydrates: 9.2g
Fiber: 2.5g
Sugar: 5.3g
Protein: 5g