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Down Under Mushrooms a la Crème George
I always receive rave reviews when I prepare this rich creation. Serve it as a side vegetable or as the main dish at a lunch.
- 2 slices bread, cut into toast points
- ¼ cup butter, melted
- ½ pound small fresh mushrooms
- 1 tablespoon butter
- 1 tablespoon dry white sherry, such as fino
- ½ cup sour cream
- ¼ teaspoon salt
- 1 teaspoon Worcestershire sauce
- 1 dash hot sauce such as Tabasco
- 1 teaspoon fresh chopped parsley
Toast the bread until crispy, then slice off the crust, then slice diagonally into toast points. Cool. Pour melted butter to saturate.
Saute’ mushrooms in butter for about 2 minutes.
Add the sherry and cook another 2 minutes under medium heat.
Add the sour cream, salt, Worcestershire and hot sauce and
together well. Consistency should be that of a rich hollandaise.
Pour mushroom over toast points. Sprinkle with fresh parsley and sprinkle paprika over top.
Copyright Joyce LaFray. All Rights Reserved.