Ingredients
-
1
-
2
-
2
-
2
-
1
-
1/2
-
1/2
-
1/4
-
1/8
-
-
-
-
-
-
Directions
Mushrooms Monterey, This recipe is a nice accompaniment to a roast or poultry, or a simple vegetarian first course For a lighter version, nonfat sour cream can be used with good results, still being creamy and satisfying It was adapted from a recipe I clipped from a womens magazine years ago , Great taste Be careful not to overcook the mushrooms though, I did that and ended up with slightly soggy slices Thanks , This recipe is a nice accompaniment to a roast or poultry, or a simple vegetarian first course For a lighter version, nonfat sour cream can be used with good results, still being creamy and satisfying It was adapted from a recipe I clipped from a womens magazine years ago
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Steps
|
1
Done
|
Blend Together the Flour, Sour Cream and Pepper, and Set Aside. |
|
2
Done
|
in a Large Saute Pan, Saute Garlic and Shallots in Olive Oil 2-3 Minutes Until Soft but not Brown. |
|
3
Done
|
Add the Sliced Mushrooms and Saute Stirring Occasionally About 5-10 Minutes Until the Mushrooms Have Given Up Their Liquid. |
|
4
Done
|
Add the Sour Cream Mixture and Just Heat Through Until Bubbly. |
|
5
Done
|
Turn This Mixture Into a Shallow Baking Dish or Pie Plate. |
|
6
Done
|
Sprinkle With the Parmesan Cheese and Then the Parsley. |
|
7
Done
|
Bake in a 425f Oven About Ten Minutes, or Until the Parmesan Is Melted and the Mixture Is Bubbly. |
