Friday, December 28, 2012

Creamy Mushroom Casserole

A Family Favorite every Thanksgiving and Christmas!


A great accompaniment for chicken or turkey.
  • 1/3 cup soft butter or margarine
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon grated onion
  • 1 tablespoon prepared mustard
  • 1 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon nutmeg
  • 1-1/2 teaspoons flour
  • 1 pound washed fresh mushrooms
  • 1 cup heavy cream
Slice the mushrooms, stems on, and place a layer on bottom of a 1-1/2-quart greased casserole. Mix together the butter or margarine, parsley, onion, mustard, salt, pep-per, nutmeg and flour. Dot the first layer of sliced mushrooms with half this mixture. Add a second layer of mushrooms and top with the rest of the butter mixture.
Pour the cream over all, then bake uncovered at 350 degrees F for 1 hour.

~From "The Country Innkeepers' Cookbook." A wonderful cookbook here in Bruce's Kitchen.

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