Thursday, January 17, 2013

Mushrooms à la King

This inexpensive dish is a snap to prepare! Spoon it over frozen puff pastry shells as a quick but elegant lunch, or nap it over baked or fried chicken as an easy dinner that tastes like “more.” I really enjoy this traditional favorite!

Mushrooms à la King:

1 lb. sliced fresh mushrooms (about 5 c., lightly packed)
2 tbsp. chopped onion
3 tbsp. butter or margarine
One 10-oz. (284 mL) can condensed cream of mushroom soup
½ c. milk
One 10-oz. (284 mL) can consommé or beef broth (1-¼ c., if using home-made broth)
3 tbsp. chopped pimiento
3 tbsp. dry sherry

In large skillet over medium heat, sauté mushroom caps, stems, and onion until tender, about 3 min. Stir in remaining ingredients until mixture comes to a boil. Serve over puff pastry shells or chicken.

Sauté mushroom caps, stems, and chopped onions
before adding soup, broth, and sherry

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