Prep 20 mins
Cook 20 mins
My friend Maryann introduced me to this and I find even people who don’t ordinarily like mushrooms chow down on this addictive concoction. I buy pita bread at a Mid-Eastern bakery, all toasted, dirt cheap. You can make your own by splitting pita into 2 rounds, brushing on oil, and baking til golden.
- 20 ounces mushrooms
- 4 tablespoons butter
- 1 tablespoon flour
- 1 cup sour cream
- 2 tablespoons Lipton Onion Soup Mix
- 1 cup cheddar cheese, shredded
- Wipe mushrooms clean and chop. Melt butter in a frying pan. Add mushrooms and stir until liquid is released and evaporates, leaving only a little in the pan. Add flour and crushed soup mix. Remove from heat and let cool about 10 minutes. Add sour cream and mix well. Turn mixture into a small heat-proof casserole. Top with cheese, and refrigerate, covered, until 1 hour before serving. To serve, bake in preheated 350 degree oven for 20 minutes until it bubbles a little around the edges. Serve with toasted pita toasts, or melba crackers.