Prep 10 mins
Cook 30 mins
A great side dish when you're serving steak or a nice beef roast!
- 3 lbs small fresh mushrooms
- 1 small onion, chopped
- 1⁄2 cup butter or 1⁄2 cup margarine, divided
- 1⁄2 cup all-purpose flour
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 1⁄8 teaspoon pepper
- 2 1⁄2 cups chicken broth
- 1 (8 ounce) cup sour cream
- 1 tablespoon tomato sauce or 1 tablespoon ketchup
- In a skillet, saute mushrooms and onion in 1/4 cup butter for 5 minutes.
- Transfer to an ungreased 2 quart baking dish.
- In the same skillet, melt the remaining butter.
- Stir in the flour, salt, garlic powder and pepper until smooth.
- Gradually stir in chicken broth; bring to a boil.
- Cook and stir for 2 minutes or until thickened.
- Stir in the sour cream and tomato sauce or ketchup.
- Pour over mushrooms.
- Cover and bake at 350 for 30 minutes or until bubbly.
This is a wonderful mushroom recipe. I substituted minced garlic for the garlic powder. Just a personal preference. Otherwise I followed the recipe. The sauce was rich and flavorful. A very easy recipe to prepare. Serve this as a side dish with roasted chicken. Umm umm good. Thanks yooper :)
I love this recipe! I've made it several times now and it's been great every time!
Nice, simple mushroom dish. I sauteed the mushrooms and onion in a pan prepared with non-stick cooking spray, so I could cut down on the butter. Thanks to the previous reviews, I added the broth gradually so that I could control the thickness of the sauce. I left it a little thicker to account for the liquid the mushrooms would release, and that seemed to work out nicely. I used the ketchup option, but I may try it with my homemade tomato sauce next time. Thanks for a tasty recipe (and I am not a big fan of mushrooms!)!