| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Vegetable |
12 |
Servings |
INGREDIENTS
| 3 |
lb |
Fresh mushrooms; chopped |
| 1/2 |
c |
Butter or margarine |
| 1 |
c |
Heavy cream |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/8 |
ts |
Cayenne pepper |
| 3 |
c |
Shredded processed |
|
|
Gruyere or medium soft Monterey Jack cheese |
|
|
Whole mushroom caps for garnish |
INSTRUCTIONS
In large frying pan, saute mushrooms over medium heat in butter for about 5
minutes. Add cream & continue to cook until liquid is almost gone, stirring
when needed. Season with salt, pepper & cayenne. Spoon mixture into 12
greased scallop shells, individual casseroles or a shallow 2-quart
casserole. Cover generously with shredded cheese. Bake in 400 oven for
about 10 minutes. Garnish with whole mushroom caps. Serves 12.
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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