Haven’t done a recipe from my What’s Cooking Under The Hair Dryer and I know a lot of our friends are big on mushrooms and I never really thought of cooking mushrooms this way! Like I’ve said, the only mushrooms I really care for are morels or a good deep-fried mushroom if they’re small. This recipe hailed from a Maria Chabra some time back in the 70’s. I’ve been kind of slack in recipes today as we have been getting close to getting all the decorations down and doing some major cleaning before putting up all the normal decor that we live with 10 months out of the year, so please bear with us!
- 1 cup sour cream
- 1 lb. fresh mushrooms, sliced
- 2 cups French bread crumbs
- 1 stick butter, melted
- ½ cup dry white wine
- Salt and pepper to taste
- Cover bottom of a 1-1/2 quart baking dish with two tablespoons of the butter.
- Put ⅓ of the mushrooms in the bottom of the dish and then sprinkle with ⅓ of the bread crumbs; sprinkle crumbs with 2 tablespoons of the butter.
- Sprinkle with a little salt and pepper and then spread with half of the sour cream.
- Repeat layer and finish with the rest of the mushrooms, more salt and pepper.
- Pour wine over all, cover and bake for 25 minutes in a 325 degree oven.
- Mix the remaining butter and crumbs and spread over the top of the mushrooms; bake for another 10 minutes or until golden brown on top.
Today was National Bittersweet Chocolate Day and sorry folks, but I am just a little tired of the sweets and ready for some real food, but we do have a few more desserts coming up this month and I will try to get some of those out to you………enjoy!