I’m posting today but, not here at home. I am doing an invited guest post over at Lazaro Cooks! today.
Lazaro has a passion for cooking and does it very well. He writes just as well also with his keen sense of humor. You will become a fan of Lazaro Cooks! if you haven’t visited his blog yet.
Today, I am posting my recipe for Tangy Baked Mushrooms at Lazaro Cooks!. This is a delicious mushroom recipe for anyone who loves mushrooms as much as I do. It is a saucy baked dish that combines mushrooms with sour cream and mustard. It’s a simple side dish that will have your family and guests taking a second helping. It’s just as good (better ?) left over.
Tangy Mushroom Casserole
2 lbs. fresh button mushrooms, sliced
1/4. c. butter, softened
4 T. flour
1 t. salt
2 t. prepared mustard
¼ t. McCormick’s Seasoned Pepper
1 8 oz. carton sour cream
¼ c. chopped parsley
¼ c. chopped onion
Clean mushrooms with a damp paper towel and slice. Cream butter, flour, salt, pepper, and mustard. Add sour cream, parsley and onion. Stir well.
Place half the mushrooms in greased 2 qt. dish. Top with half of the sour cream mixture, spread evenly. Repeat layers.
Bake 325 degrees for 1 hour or till well heated and golden.