| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables |
French |
Sour cream, Vegetables |
4 |
Servings |
INGREDIENTS
|
|
Butter or margarine |
| 1 |
md |
Onion; finely chopped |
| 1/2 |
|
Green pepper; finely chopped |
| 1 |
tb |
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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