- 1 pound fresh mushrooms, sliced
- 1 tablespoon butter
- 1/2 cup sour cream
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- Dash pepper
- 1/3 cup grated Parmesan cheese
- 1/4 cup minced fresh parsley
- In a large skillet, saute mushrooms in butter for 2 minutes. In a small bowl, combine the sour cream, flour, salt and pepper; stir into mushrooms. Cook just until bubbly, stirring frequently.
- Spoon the mushroom mixture into a greased 8-in. square baking dish. Sprinkle with cheese. Bake at 425° for 10-15 minutes or until golden brown. Sprinkle with parsley before serving. Yield: 4 servings.
Originally published as Parmesan Mushrooms in Test Kitchen Favorites 2004 2005, p207
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