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Yield
4 to 6 servings

How to Make It

Step 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.

Step 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

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