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Mushroom Omelet Topping |
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Serves: 2 Print this Recipe* See note below. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! * In a small saucepan over medium heat, melt 1/4 cup butter or margarine. Add 1 cup sliced mushrooms, 1/2 teaspoon beef bouillon granules, 1/3 teaspoon dried dill weed and a dash of pepper; sauté for 2 minutes or until mushrooms are browned and bouillon is dissolved. Stir in 1/4 cup dairy sour cream and just heat through. Remove from heat, cover and keep warm while preparing omelets. Spoon over omelets and garnish with parsley sprigs. Mushroom Omelet Topping is from the Cook'n Deluxe collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Apple-Spiced Ham And Yams Baked Eggs Hollandaise Basic Omelet Beans And Biscuits Beef-Caper Patties Cantonese Fried Rice Caribbean Skillet Carol's Lemonade Chicken Cheese And Herb Fondue Chicken In Plum Sauce Chili Tortilla Stack Country Chicken Breasts Crab And Pasta Primavera Creamed Eggs Supreme Deep-Dish Mexican Pizza Dixie Shrimp And Rice Eggs Olé Elegant Chicken Sauté Flank Steak With Dill Cream German-Style Calves Liver King Crab Sauté Linguini With White Clam Sauce Mandarin Turkey Mexican Shells Mushroom Omelet Topping Old Bay Codcakes Oriental Omelet Topping Oriental Turkey Patties Oven Fish Dinner Pasta Italiano Pasta Twists Gorgonzola Pepperoni Pasta Rigatoni Florentine Salmon Newburg With Asparagus Sauerkraut And Frankfurters Shrimp De Jonghe Sicilian Medley Skewered Pork Saté Sloppy Toms Spanish Omelet Spinach Scramble Vegetarian Omelet Zucchini Frittata |
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