1 large onion, sliced thin 2 tablespoons butter 1 pound mushrooms, cleaned and sliced 1 tablespoon all-purpose flour 1/2 teaspoon salt 1/4 teaspoon black pepper 1/2 cup heavy cream 1/2 cup sour cream 1/4 cup Parmesan cheese 2 tablespoons melted butter
Saute the sliced onions in a skillet large enough to hold all of the ingredients easily, in 2 Tbsp of butter about 5 minutes. Add the mushrooms and saute about 10 minutes more.
Sprinkle the flour, salt and pepper over the mushroom mixture, stir the flour into the mushrooms. Mix the sour cream and the heavy cream together, gradually add to the skillet, stir until well combined.
Turn into a 1 quart oven proof dish, top with the Parmesan cheese, drizzle with the melted butter. Bake uncovered at 350 degrees F for about 20-25 minutes.
334 calories, 31 grams fat, 11 grams carbohydrates, 7 grams proteinper serving. This recipe is low in carbs.
I made this to serve 12+ people. It was so much like SOUP, that most people didn't try it. The flavor was great, but to much liquid and not enough thickner. Very disapointed. If I make it again, I will leave out some of the liquid and use more flour.
CDKitchen Note: Not all recipes scale easily unfortunately. Sometimes they require tweaking either with ingredients or cook times. This recipe has positive feedback at 4 servings (the original size)
Dec 27, 2010
This not only surprised the family, but me as well. I was looking for something different. Two things I did different was to add 1.5 peppers(red and green for c-mas) and 4oz of cream cheese. I wish I would of doubled the recipe so I could of had more. I did also tuck in some morels I had dried earlier in the season. This dish was outstanding!