Yield: 10 Servings
Measure | Ingredient |
---|---|
1 cup | Finely chopped mushrooms |
2 \N | Eggs |
¼ cup | Oil |
½ cup | Milk |
2 tablespoons | Chopped parsley |
1 pinch | Dried thyme |
2 cups | Self-raising flour |
WET MIX
DRY MIX
Preheat oven to 400øF, prepare pans. Thoroughly combine the wet mix ingredients. Add the flour until just combined. Spoon into pans & bake for 20-25 mins. Remove from pans AS SOON as they are slightly cooled to prevent sweating. Makes 10-12. A popular accompaniment at dinner to soups, beef and chicken meals or salads. Variations: 1. Mushroom & Walnut: Add ½ cup chopped walnuts to the wet mix. This muffin has a delicious texture. 2. Mushroom & Tarragon: Add 1-½-2 tsp dried tarragon or 2 Tbsp of fresh to the wet mix.
3. Mushroom & Bacon: Add ½ cup finely diced bacon or ham to the wet mix.
this is a nice addition to the mushroom & walnut variation.
4. Mushroom & Rye: Use 1 cup self-raising and 1 cup rye flour with 2 tsp baking powder.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .