Ingredients
2 1/2 lbs fresh mushrooms, sliced
1/4 cup butter
1 tablespoon parsley, chopped
1/2 teaspoon salt
4 tablespoons flour
1 cup sour cream
1/2 small lemon, juice of
4 tablespoons butter
breadcrumbs
1/2 cup parmesan cheese, grated
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Saute mushrooms in 1/4 cup butter for 2-3 minutes. Add salt, parsley and flour. Cover and cook over low heat for 10 minutes. Remove mixture from heat and add lemon juice and sour cream. Pour into a caserole dish sprayed with cooking spray. Melt 4 tbsp butter and stir into bread crumbs (enough to cover casserole dish). Spoon buttered bread crumbs over mushroom mixture. At this point, you can cover and refrigerate overnight to be made the next day. Before baking, sprinkle top with parmesan cheese. Bake for 30 minutes at 350 degrees. Sprinkle with paprika (optional) before serving.
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Wide shallow braiser — casseroles, gratins, paella-style dishes
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
Grow lion's mane mushrooms — seafood-like texture, brain-boosting