Mushroomsmonterey Recipes

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MUSHROOMS MONTEREY



Mushrooms Monterey image

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.

Provided by BonnieZ

Categories     Vegetable

Time 30m

Yield 1 casserole, 6 serving(s)

Number Of Ingredients 9

1 lb fresh mushrooms, cleaned & sliced
2 cloves garlic, minced
2 small shallots, minced
2 teaspoons butter or 2 teaspoons margarine
1 tablespoon flour
1/2 cup sour cream (fat free or low fat is fine)
1/2 cup grated parmesan cheese (the real stuff)
1/4 cup chopped fresh parsley
1/8 teaspoon fresh ground black pepper

Steps:

  • Blend together the flour, sour cream and pepper, and set aside.
  • In a large saute pan, saute garlic and shallots in olive oil 2-3 minutes until soft but not brown.
  • Add the sliced mushrooms and saute stirring occasionally about 5-10 minutes until the mushrooms have given up their liquid.
  • Add the sour cream mixture and just heat through until bubbly.
  • Turn this mixture into a shallow baking dish or pie plate.
  • Sprinkle with the parmesan cheese and then the parsley.
  • Bake in a 425F oven about ten minutes, or until the parmesan is melted and the mixture is bubbly.

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