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Creamed Mushrooms |
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Serves: 4
Print this Recipe
20 mushrooms large fresh washed and stemmed (reserve stems)
Sauce:
1/3 cup butter or margarine
2 tablespoons flour
1 teaspoon parsley minced fresh
1 teaspoon chives minced fresh
2 teaspoons onions minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper ground
1/4 teaspoon tarragon dried, crushed
1 cup cream
Heat oven to 450° F. Mince stems. For the sauce, melt butter or margarine in small saucepan; add flour and stir for 2 to 3 minutes. Add parsley, chives, minced mushroom stems, onion, and seasonings. Heat 3 or 4 minutes; add cream and bring to boil, stirring. Simmer until sauce thickens, about 5 minutes. Place mushrooms, topside down, in shallow baking dish and cover with sauce. Place in oven for 10 minutes or until cream bubbles and mushrooms are barely tender. Serve hot.
Note: This sauce is also delicious over boiled onions, cauliflower, asparagus, or green beans. Simply cook the vegetables and cover with hot sauce.
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