Mushrooms in parmesan sauce (microwave)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | ounces | Smoked streaky bacon; cut into strips |
| 2 | larges | Shallots; chopped |
| 1¼ | pounds | Mushrooms; sliced |
| ½ | teaspoon | Garlic powder |
| 2 | tablespoons | Olive oil |
| Salt and pepper | ||
| 1½ | teaspoon | Cornstarch |
| 3 | tablespoons | Madiera |
| 1 | teaspoon | Fresh lemon juice |
| 1 | cup | Parmesan cheese; grated |
| 2 | tablespoons | Sour cream |
| 1 | tablespoon | Chopped fresh parsley |
Directions
Put the bacon and shallots in a casserole dish. Microwave, uncovered, on High for 3 minutes.
Add the mushrooms to the casserole dish, with the garlic powder, olive oil, and salt and pepper to taste. Stir well. Cover and microwave on High for 10 minutes.
After 10 minutes of cooking, mix the cornstarch to a smooth paste in a bowl with the Madiera and add to the mushrooms. Microwave uncovered on High for 10 minutes.
Add the lemon juice, grated Parmesan, sour cream, and chopped parsley to the casserole. Stir, leave to stand for 2 minutes, and serve.
_The Ultimate Microwave Cookbook_ Elisa Vergne, 1988 Gallery Books ISBN 0-8317-5985-2 Typos by Jeff Pruett Submitted By JEFF PRUETT On 09-13-95