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Mushroom Stroganoff

Yield 4 to 6 servings


  • 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Homestyle Recipes