By bluemoon downunder on October 03, 2005
Photo by Dawnab
Photo by Dawnab
"A fabulous classic English dish which I have slightly adapted from a version I found on an English website and which I'm posting for the 2005 Zaar World Tour. It makes an ideal light lunch or supper snack."
Serving Size: 1 (226 g)
Servings Per Recipe: 4
"This made a yummy treat for lunch today! I quartered the recipe and truly enjoyed! Thanks! Made for Zaar Stars game."
"Loved it! I cut up a baguette of french bread, and served the mushrooms on top of that...it is fabulous. I can see making this for myself for dinner once DS goes off to college! Thank you so much for posting this yummy morsel! Made for Gimme 5 Tag game."
"This is just delicious..the taste of the sour cream against the lovely grainy mustard,and the gentle smoke of the paprika was quite wonderful. This is perfect for snack or light meal purposes and would make a great starter. I absolutely LOVED this,and can see myself using this often as a lunchtime treat. Thanks BlueMoon for yet another superb recipe!"
"This is a super recipe but in England adding Tomato ketchup to plain yogurt of low fat Fromage frais is very popular we hardly use sour cream as is leaving out the garlic so the children can enjoy"
"Yummy! I accidentally used dry mustard as I was using cliff notes to cook when my printer died, but I added a little water and they came out wonderful, we had it for lunch on bagette and it really hit the spot!"
"We loved this excellent mushroom recipe that can translate into so many different variations. I used portobello mushrooms sliced chunky and then followed the rest of the directions. My DH and I ate these scrumptious mushrooms on sprouted whole wheat toast and then topped with a poached egg and drizzled with hot sauce for a wonderful brunch. Another great recipe, Bluemoon! "