Creamed Mushrooms on Toast

Title:
Creamed Mushrooms on Toast

Yield:
6 Servings

Categories:
Main
Dishes,
Mushrooms,
Southern
li




Ingredients:





   1/4 c  Butter or margarine


     1 lb Fresh mushrooms; thinly


          -sliced


   1/2 c  Chopped green onions


     1 tb All-purpose flour


   1/2 c  Beef broth


     1 ts Dried dillweed


   1/4 ts Salt


   1/8 ts Pepper


     8 oz Sour cream


     6 sl Rusk; or toast


     6    Tomato slices; 1/2 inch


          -thick


     3 tb Grated Parmesan cheese


          Fresh parsley; (0ptional)






 Melt butter in a heavy saucepan over Low heat. Add mushrooms and green


 onions; saute 3 minutes. Add flour, stirring until smooth; cook 1 minute,


 stirring mixture constantly. Gradually add broth to mushroom mixture; cook


 over Medium heat, stirring constantly, until thickened and bubbly. Reduce


 heat stir in dillweed, salt and pepper. Simmer 10 minutes, stirring often.


 Remove from heat, stir in sour cream. Place slices of rusk on a large


 baking sheet; top each with a tomato slice and cover with mushroom sauce.


 Reserve any remaining mushroom sauce and keep warm. Sprinkle each serving


 with cheese; bake at 350 F. for 10 minutes. Remove to serving platter, and


 serve with any remaning sauce. Garnish with parsley, if desired. Serves 6.


 Submitted to magazine by Mrs. B.F. Turner, West palm Beach, Florida MC


 formatting by bobbi744@sojourn.com


 


 Recipe by: Southern Living Magazine, September 1981, p. 86


 


 Posted to MC-Recipe Digest by Roberta Banghart 
on


 Apr 28, 1998