Mushrooms Monterey

Name: Mushrooms Monterey
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 1 casserole, 6 serving(s)
Ingredients: 453.59 g fresh mushrooms, cleaned & sliced; 2 clove garlic, minced; 2 small shallots, minced; 9.85 ml butter or 9.85 ml margarine; 14.79 ml flour; 118.29 ml sour cream (fat free or low fat is fine); 118.29 ml grated parmesan cheese (the real stuff); 59.14 ml chopped fresh parsley; 0.61 ml fresh ground black pepper

Submitted by BonnieZ

"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."

Download

Ready In:: 30mins
Ingredients:: 9
Yields:: 1 casserole
Serves:: 6

ingredients

453.59 g fresh mushrooms, cleaned & sliced
2 clove garlic, minced
2 small shallots, minced
9.85 9.85 ml butter or 9.85 ml margarine
14.79 ml flour
118.29 ml sour cream (fat free or low fat is fine)
118.29 ml grated parmesan cheese (the real stuff)
59.14 ml chopped fresh parsley
0.61 ml fresh ground black pepper

directions

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