Mushroom Stroganoff

Oxmoor House
4 to 6 servings


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1 pound fresh mushrooms, cleaned
1/2 cup chopped onion
1/4 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon all-purpose flour
1/4 cup milk
3/4 cup commercial sour cream
1/2 teaspoon Worcestershire sauce
Toast points
Chopped fresh parsley


Remove mushroom stems; chop stems. Sauté mushroom caps, chopped stems, and onion in butter in a large skillet until vegetables are tender. Stir in salt and pepper. Reduce heat; cover and simmer 5 minutes.

Combine flour and milk, stirring well. Stir milk mixture into mushroom mixture; cook over medium heat until bubbly. Remove from heat; add sour cream and Worcestershire sauce, stirring well. Cook over low heat until thoroughly heated. Serve hot over toast points and garnish with parsley.

Created date

February 2010