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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 Tbsp oil or margarine 1 lb small to medium mushrooms 1/4 cup dry white wine dash hot pepper sauce (Texas Pete, Tabasco, etc.) 1 Tbsp flour 1 cup sour cream salt to taste 1/4 cup parmesan cheese chopped parsley (optional) Instructions: In a large skillet over high heat, heat fat until very hot. Add mushrooms and saute. Keep pan hot while mushrooms brown slightly. Add wine and hot sauce. The liquid should evaporate quickly. Remove pan from heat. Put flour in bottom of cup measure. Add sour cream; mix flour in thoroughly (flour helps prevent sour cream from curdling). Stir cream mixture into mushrooms. Salt to taste. All this can be done ahead of serving time. Reheat just before serving. Sprinkle cheese and garnish with chopped parsley. Variations: Use 1/2 lb of mushrooms and 1 can (14 oz) drained artichoke hearts. |
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