ML> ---------- Recipe via Meal-Master (tm) v8.05

 ML> Title: Roslind's Mushrooms in Sour Cream Sauce
 ML> Categories: Side-dish, Sauces, holiday
 ML> Yield: 1 Batch

 ML> 2    10 oz cans of mushroom stems
 ML> -and pieces, drained
 ML> 2 tb Butter
 ML> 1 md Onion; chopped fine
 ML> 1 cl Garlic; minced
 ML> 2 tb Flour
 ML> 1 lb Tub of sour cream
 ML> 1/2 c  Water
 ML> Salt and pepper

 ML> In a heavy saucepan, melt butter, fry onion and garlic until
 ML> fragrant and add drained mushrooms. While waiting for mushrooms to
 ML> brown; mix salt, pepper, flour and lastly the water into the sour
 ML> cream. Add sour cream mixture to the mushrooms and let sauce thicken
 ML> slowly over low heat. Do not
 ML> let the sour cream boil or it may curdle. The resulting sauce should
 ML> be VERY thick.

 ML> A spoonful makes an excellent side dish for roast poultry with
 ML> stuffing and
 ML> is a Christmas tradition at our home.

 ML> An original recipe by Roslind Minault.

 ML> Source: Jim Weller, The Dinner Table

 ML> -----

We have graduated to fresh mushrooms now.





Cheers

Jim


... 5:59 AM feels significantly earlier than 6:01 AM.

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