Mushrooms polonaise
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Mushrooms -- sliced |
| 1 | Onion -- chopped | |
| ¾ | cup | Butter |
| 2 | tablespoons | Flour |
| 1 | cup | Sour cream |
| 1 | cup | Heavy cream |
| ½ | teaspoon | Nutmeg |
| Pepper | ||
| ½ | cup | Parsley -- chopped |
| ¼ | cup | Bread crumbs |
Directions
Preheat oven to 350F.
Place mushrooms and onion in a heavy, _dry_ skillet. Cover, and over very low heat, allow vegetables to cook in their own juices until they almost stick to the pan. Add ½ c butter. When butter has melted, add flour and cook, stirring constantly, for 5 minutes over very low heat. Stir in sour cream and heavy cream with a wooden spoon, then add nutmeg and pepper to taste. Continue to cook, uncovered until mixture has thickened. Stir in parsley.
In another pan, lightly saute bread crumbs in ¼ c butter. Pour mushroom mixture into a buttered shallow casserole. Sprinkle top with sauteed bread crumbs. Bake until mixture has set and bread crumbs have browned a little more.
6 servings.
Jan McEwen, Hawaii 21 Oct 1994 Recipe By :
From: Marjorie Scofield Date: 12-16-95 (21:02) (159) Fido: Cooking