Baked Mushroom Stroganoff

Recipe Ingredients

3 lbs	1362g / 48oz	Fresh small mushrooms
1 lb	454g / 16oz	Onion - chopped (small)
1/2 cup	99g / 3.5oz	Butter - divided
1/2 cup	31g / 1.1oz	Flour
3/4 teaspoon	3.8ml	Salt
1/8 teaspoon	0.6ml	Pepper
1/4 teaspoon	1.3ml	Garlic powder
2 1/2 cups	592ml	Chicken stock
1 cup	237ml	Sour cream
1 tablespoon	15ml	Tomato sauce or ketchup
1 tablespoon	15ml	Sherry - optional

Recipe Instructions

Mushrooms: Melt 1/4 cup butter in saucepan - saute mushrooms and butter - may need to be done in two batches - add more butter if needed - turn into a 2 quart casserole.

Put remaining butter in saucepan - mix in flour, salt, pepper and garlic powder - stir in chicken stock, sour cream, tomato sauce (ketchup) and sherry - heat and stir until it boils and thickens - pour over mushrooms - cover and bake at 350ø for about 30 minutes or until nice and hot .

Barb's Note: This is a nice dish served over toast which has been topped with cooked bacon and a side salad for a quick dinner. I found this to be a very rich dish and may detract from a meat dish meal if served as a side dish.

Source:
From "Company's Coming - Vegetables"

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