Prep 10 mins
Cook 30 mins
History in the Baking again. I can taste this with pasta. I'm not sure about the 2 teaspoons chicken broth but, oh well,leave it out if you want a vegetarian meal.
- 1 lb sliced mushrooms
- 4 tablespoons butter
- 2 tablespoons flour
- 2 teaspoons chicken broth
- 1 1⁄2 cups sour cream
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon tarragon
- 1⁄4 teaspoon salt
- Saute mushrooms in butter until tender.
- Sprinkle mushrooms with flour.
- Add broth and cook one minute more.
- Add rest of ingredients; cook 3 minutes more, stirring.
These were ok. I think if I make them again, I'll increase the tarragon a little.
I really liked it but DH really didn't. I wish the kids would have tried them but they won't try any mushrooms. Thanks for posting!
Creamy and delicious! I used 1 onion and 4 cloves of garlic, both minced (instead of the onion and garlic powder) and I followed Irmgard's advice and doubled the quantity of mushrooms. Loved the nutmeg in this. A great blend of flavours. We enjoyed this on buttered noodles as a wonderful mid-week meal. Thanks, Dienia!