Yield: 1 servings
|1 pounds||Mushrooms; fresh|
|2 tablespoons||Lemon juice|
|¼ cup||Green onions, with tops; minced|
|¼ cup||Butter or margarine|
|\N \N||Salt and pepper; to taste|
|¼ cup||Parmesan cheese; grated|
|½ cup||Sour cream; at room temperature|
|\N \N||Bread crumbs; fine dry|
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Clean mushrooms by rinsing quickly or wiping with wet paper towling.
Cut off any tough stem ends. Saute with lemon juice and green onions in butter for 4 mins. Season with salt and pepper. Stir in flour and cook, mixing, 1 min. Spoon into a shallow baking dish. Combine Parmesan cheese and sour cream; pour over mushrooms. Sprinkle with bread crumbs and dot with butter. Bake in a hot oven (425°F.) for 10 mins, or until bubbly and golden.
NOTES : Another inviting preparation for the mushrooms that the Poles like
from my kitchen to------------------------------->yours..... Dan Klepach