Total Calories: 184
At least 30 minutes or up to 24 hours before serving:
In a 4-quart saucepot over medium-high heat, sauté green onions in butter or margarine for 1 minute or until limp. Add mushrooms and sauté for 5 to 8 minutes or until brown and tender. Transfer to a large bowl set aside.
In same saucepot, mix sour cream and flour until blended. Return to heat. Stirring over medium-high heat, cook until very thick and bubbly. Gradually whisk in milk, salt and pepper. Stirring constantly, bring to a boil and boil for 3 minutes. Stir in Madeira and reserved mushrooms and green onions with juice. Heat through and serve in a chafing dish. If making ahead, cover and refrigerate up to 24 hours. Pour into a 5-cup casserole and reheat in a preheated 325° oven, stirring occasionally, for 25 minutes or until heated through (do not boil).
Sprinkle with green onions and paprika. Serve with toast triangles.
This Madeira Mushrooms recipe is from the Make And Take Cookbook Cookbook. Download this Cookbook today.
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