Recipe - Creamed Mushrooms On Toast

One fourth cup Butter or margarine
1 pound Fresh mushrooms; thinly
cut or sliced up
One half cup Chopped green onions
1 tablespoon Allpurpose flour
One half cup Beef broth
1 teaspoon Dried dillweed
One fourth teaspoon Salt
1/8 teaspoon Pepper
8 ounce Sour cream
6 sl Rusk; or toast
6 Tomato slices; One half inch
thick
3 tablespoon Grated Parmesan cheese
Fresh parsley; (0ptional)

Melt butter in a heavy saucepan over Low heat. Add mushrooms and green
onions; saute 3 minutes. Add flour, stirring until smooth; cook 1 minute,
stirring mixture constantly. Gradually add broth to mushroom mixture; cook
over Medium heat, stirring constantly, until thickened and bubbly. Reduce
heat stir in dillweed, salt and pepper. Simmer 10 minutes, stirring often.
Remove from heat, stir in sour cream. Place slices of rusk on a large
baking sheet; top each with a tomato slice and cover with mushroom sauce.
Reserve any remaining mushroom sauce and keep warm. Sprinkle each serving
with cheese; bake at 350 F. for 10 minutes. Remove to serving platter, and
serve with any remaning sauce. Garnish with parsley, if desired. Serves 6.
Submitted to magazine by Mrs. B.F. Turner, West palm Beach, Florida MC
formatting by bobbi744@sojourn.com

Recipe by: Southern Living Magazine, September 1981, p. 86

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 28, 1998