My grandmother’s recipe for baked mushrooms, they are truly stuff-your-face delicious. I tend to think of them as a perfect addition to a party buffet, great for when there’s a bunch of people milling about with paper plates. They are especially delicious when served with crusty bread to soak up the sauce and a full-bodied red wine to wash them down. A salad made with little more than some dark, peppery greens, a squeeze of lemon juice and a dash of olive oil will make them sing.
Serves 12-14 people
- 1 1 /4 cup butter
- 3 3/4 lbs fresh mushrooms, medium size, unsliced
- 4 tbsp finely chopped green onions
- juice of 1/2 a lemon
- 4 tbsp finely chopped parsley
- 1 tsp Hungarian sweet paprika
- 1 1/4 cup flour
- 3 cups chicken broth
- 3/4 cup sour cream
- salt and pepper
- 3/4 cup cracker crumbs
Heat the oven to 160°C (325°F).
Melt half the butter in a heavy pan and saute the mushrooms and onions in it. Sprinkle with lemon juice, parsley and paprika.
Remove to a shallow, 2 quart casserole dish.
To the butter and juices in the skillet, add the remaining butter and blend in the flour to make a roux. Slowly whisk in chicken broth a bit at a time, to make a sauce. Add the sour cream and season with salt and pepper.
Pour over the mushrooms and blend well. The sauce will be thick but will thin out while it bakes.
If you want to make this in advance you can cover and refrigerate overnight.
Place cracker crumbs on top and bake for 45 minutes or until hot and bubbly.
Serve as part of a party buffet.