- 2 lbs. fresh mushrooms
- 2 ps. Lemon juice
- 1/2 tsp. salt
- 2 tbls. flour
- 1 1/2 c. shredded Swiss cheese
- 4 tbls. butter
- 2/3 c. sour cream
- 1/4 tsp. pepper
- 1/4 c. chopped parsley
| Slice mushrooms through stems into 1/4 inch slices. In a large skillet, saute’ mushrooms in butter. Cover and cook until juices exude and mushrooms are just tender; drain. Sprinkle mushrooms with lemon juice. In a small bowl, mix together sour cream, salt, pepper, and flour. Stir into mushrooms, and blend well. Place mixture in 9 x 12 x 2 inch casserole. When ready to serve, place in preheated 450 oven for 10 minutes or longer at lower temperature to heat thoroughly. |