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Total Time
30mins
Prep 5 mins
Cook 25 mins

This recipe is a nice accompaniment to a roast or poultry, or a simple vegetarian first course. For a lighter version, nonfat sour cream can be used with good results, still being creamy and satisfying. It was adapted from a recipe I clipped from a womens magazine years ago.

Ingredients Nutrition

Directions

  1. Blend together the flour, sour cream and pepper, and set aside.
  2. In a large saute pan, saute garlic and shallots in olive oil 2-3 minutes until soft but not brown.
  3. Add the sliced mushrooms and saute stirring occasionally about 5-10 minutes until the mushrooms have given up their liquid.
  4. Add the sour cream mixture and just heat through until bubbly.
  5. Turn this mixture into a shallow baking dish or pie plate.
  6. Sprinkle with the parmesan cheese and then the parsley.
  7. Bake in a 425F oven about ten minutes, or until the parmesan is melted and the mixture is bubbly.
Most Helpful

3 5

4 5

Great taste. Be careful not to overcook the mushrooms though, I did that and ended up with slightly soggy slices. Thanks.