Wonderful appetizer that is easy to make for the mushroom
1/4 cup butter
1/4 cup minced onion
2 cloves garlic, minced
1 1/2 pounds mushrooms (you can use a variety of mushrooms)
Slices 1/4 inch thick (including stems)
1/4 cup chopped fresh parsley
1 tablespoon soy sauce
1 cup sour cream
3 English muffins - cut in half & toasted
1. Melt butter in a medium skillet or wok, and sauté
onion and garlic until onion is soft. Stir in mushrooms
and sauté over medium heat stirring occasionally until
mushrooms are tender and their liquid has evaporated
(about ten minutes). Stir in parsley, soy sauce, and
sour cream; mix completely. Remove from heat; do not
overcook the sour cream or it turns to
liquid. If it does, add a little flour to thicken.
2. Place half of toasted English muffin on each plate
and spoon mushroom mixture evenly over each muffin using
all the sauce. Serve Immediately.
For a Variation, serve over puffy pastry, toast points
or small biscuits.