17 Reviews

This dish was often made by my grandmother. She never handed down the recipe because it was committed to memory in pinch and dash form. Thank you for helping solve the mystery. I made it for my father who was thoroughly impressed that I could reconnect our kitchen with her soul. Next time I will reduce the sour cream by half, but otherwise this is simply perfect. We appreciate you sharing with our family! =)

1 person found this helpful. Was it helpful to you? [Yes] [No]
Kaluka Kaye November 08, 2011

We enjoyed this. I used fat free sour cream and omitted the bread crumbs to save a few calories. The only issue I had was that the flour lumped up in the butter when I added it to the mushrooms. I don't know why that happened as I followed the recipe exactly. Other than that, this was a success. Will make again...thanks for posting!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Noor.Khalid July 31, 2013

We loved this recipe! In the ingredients list, it did not mention the bread crumbs, lemon juice nor extra butter for the topping and the parmesan cheese. I also used light sour cream which didn't change the flavor of the dish. If you find the mixture a bit runny, just add a little more flour and mix it in - it should absorb the extra liquid. I will definitely make this recipe again! Thanks!

0 people found this helpful. Was it helpful to you? [Yes] [No]
csb0901 July 07, 2011

Wow we loved this dish! I halved the recipe with good results. Rich and flavorful - great way to serve mushrooms - thanks for sharing the recipe! Made for the Top Favorites of 2009 event

0 people found this helpful. Was it helpful to you? [Yes] [No]
loof March 06, 2010

Excellent side dish with a roast chicken. I used Panko for the bread crumbs. I used low-fat sour cream with no problem. Looking forward to taking leftovers for lunch at work. Will be making this again!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Mikekey December 13, 2009

Superb side dish for mushroom lovers. quick, easy, and presents great. A holiday or company keeper for me.

0 people found this helpful. Was it helpful to you? [Yes] [No]
angelalberta_22 September 26, 2009

This was quite good. I had no trouble with the sauce not thickening. I found it slightly too lemony so next time I'll use 1 1/2 Tablespoons lemon juice. I also used low fat sour cream and substituted 1 1/2 teaspoons of dried tarragon for the parsley. Next time I make it I plan on adding a couple of teaspoons of horseradish, leaving out the tarragon and serving it along side a roast joint of beef or pork. I also plan to add some sauteed onions and garlic as well.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Bluemonkey September 29, 2008

I used dried cilantro instead of parsley and whole wheat bread cubes, toasted.I used regular yellow cheese and no paprika. It was ok. I would not refrigerate if possible but cook as soon as it is ready. Moisture from the fresh mushrooms can accumulate and cause excess moisture.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Montana Heart Song April 24, 2007

This is an exceptional recipe. I doubled the parsley (had lots on hand) and added two pinches of chilli flakes to the breadcrumbs (which were made from good quality leftover bread). A few reviewers said their mixture was soupy. Ours was perfect, and I used only 3 tablespoons of flour. There was a serving for each of the six of us, but only because we were civilized about sharing. :-) Thanks Karen for the best mushroom dish I have come across in ages.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Leggy Peggy April 18, 2007
Mushroom Casserole