Friday, December 3, 2010
My nephews would never forgive me if I didn't make this recipe for Thanksgiving dinner. I apologize because it is not the most photogenic dish and it has been very dreary here so the lighting left a lot to be desired, but I assure you this side dish is delicious.
2 Pounds Button Mushrooms
2 Beef Bouillon Cubes
1/2 Cup Hot Water
1/2 Stick Butter
2 Tablespoons All-purpose Flour
1/2 Cup Heavy Cream
1/8 Teaspoon Salt
1/2 Cup Bread Crumbs (I use plain)
1/2 Cup Parmesan Cheese
Saute mushrooms in butter in batches. Using a slotted spoon, transfer mushrooms to a prepared baking pan. Dissolve beef cubes in hot water.
Melt 1/2 stick butter and blend with flour. Add cream, salt, pepper and beef broth. Cook until thickened. Pour sauce over the mushrooms and top with bread crumbs and Parmesan cheese.
Bake for 30 minutes in 350* oven.
I will be linking to Foodie Friday.