Champignons En Croute
"This tasty appetizer came from my mother's college roommate. She was a high school languages teacher and had a passion for things with a French flair."
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
20
ingredients
- 10 slices white bread
- 1 lb mushroom, finely chopped
- 1⁄4 lb butter
- 3 tablespoons shallots
- 1⁄2 lemon, juice of
- sour cream
directions
- Cook mushrooms and shallots in 1/4 cup butter.
- Add lemon juice and cook until dry.
- Roll bread between 2 sheets of waxed paper until very thin.
- Trim off crusts.
- Butter bread and spread on small amount of sour cream.
- Put filling across one end.
- Butter outside of rolls.
- (You can freeze at this point).
- Bake at 350 for 30 minutes.
- Cut in half.
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RECIPE SUBMITTED BY
Patti McD
Oreland, 78
I am a 51 yo full time employed registered nurse and mother of 2. I have always loved to fuss in the kitchen. As a teenager, I sat myself down with pen and pad and wrote down all the recipes for the ethnic comfort food my grandmother had committed to memory over the years. I'm pround to say I can replicate many of those seasoned favorites and included them in a small cookbook I put together for my 2 brothers wives as a shower present. I grew up on Betty Crocker as my mother's manual (she had a copy of the original red and white volume) and have always found Joy of Cooking too fussy. My all time favorite cookbook is the original New York Times Cookbook. I discovered it in my teens and zealously guard it. I have my own extensive cookbook collection and am always on the lookout for new and creative ideas. I recently had a gastric bypass and have reached my goal weight so my cooking choices now reflect a new, healthier consciousness.
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<br>Please, anyone trying my recipes, leave me a review. Thanks.
