Recipe - Mushroom Lenape

30 Mini phyllo shells
One half cup Chopped onion; finely
chopped
2 tablespoon Unsalted butter
8 ounce Canned mushrooms; broiled in
butter
1 Clove garlic; minced
One half teaspoon Marjoram
One half cup Chicken broth; or mushroom
broth
1 tablespoon Cornstarch
1 teaspoon Kitchen Bouquet
One half cup Sour cream

Saute onions in butter until soft and just beginning to brown. Add drained
mushrooms, garlic and marjoram to skillet and cook until mushrooms start to
brown.

Combine reserved mushroom broth or chicken broth with cornstartch and
Kitchen Bouquet. Add to skillet and cook, stirring sauce until it thickens.
Remove from the heat and stir in the sour cream.

Fill pastry shells and keep warm in oven until ready to serve.

Recipe by: Carole A. Resnick ak399@cleveland.freenet.edu

Posted to TNT Recipes Digest, Vol 01, Nr 938 by Betsy Burtis
ebburtis@ix.netcom.com on Jan 14, 98