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Mushroom Supreme

Mushroom Supreme

Mushroom supremeYou know when you come across an old recipe box; you are bound to find some good recipes. This recipe box was no exception. Our friend Maurice was kind enough to share with the sister’s some of his mother’s recipes, which we were so thankful for. We tried this recipe and added a few of the sister’s touches to it and found it to be a must have when serving steak or seafood.

Mushroom Supreme

Get It-

1 pound mushrooms, cleaned and sliced
2 sleeves Cracker Crumbs, divided (Town House crackers or your favorite cracker)
4 tablespoons butter
1 small onion, diced
1 clove garlic, minced
¼ cup sherry
3 tablespoons fresh parsley, chopped
1 cup sour cream
1 cup mayonnaise
1 small jar pimentos, drained
½ cup cream or milk
¾ cup Italian bread crumbs
Salt and pepper, to taste
1 cup grated sharp cheddar cheese

Just Do It-
Alright let’s go on and preheat that oven to 325 degrees and get your cooking spray out and spray the bottom of casserole dish. Now it’s time to do some layering. Use 1 sleeve of cracker crumbs and line the bottom of your dish with them. Then you are going to lay ½ of the sliced mushrooms on top of the crackers. In a medium size skillet, you are going to add the butter and onions. Sauté the onions until translucent. That means you can see right through them, almost like tissue paper. Slowly add your sherry and cook until it reduces. Next, add your garlic and parsley to the onions. Here comes the best of the best, the sour cream and mayo. You know it’s going to be the sho nuff if it’s got these two ingredients. Mix together sour cream, mayonnaise, pimentos, milk, bread crumbs and salt and pepper. Fold your onions in, which mean to bend something over on itself. This is something you know the sisters can’t do. Hell, you know what it means and if you don’t then stir it gently into the sour cream and mayonnaise mixture. Pour half of the mixture on top of the mushrooms. Add remaining mushrooms and then pour remaining mixture on top of that. You are going to top with additional cracker crumbs and bake for 30 – 35 minutes. Top with cheese and bake for an additional 5 minutes or until cheese has melted. Get back jack. This is some goodness right here.

Mushroom Supreme


Yumm-o to our tumm-o!You know when you come across an old recipe box; you are bound to find some treasures. This recipe box was no exception. Our friend Maurice was kind enough to share with the sister’s some of his mother’s recipes, which we were so thankful for. We tried this recipe and added a few of the sister’s touches to it and found it to be a must have when serving steak or seafood. It is rich and so very good!

Mushroom Supreme

Ingredients:

1 pound mushrooms, cleaned and sliced
Cracker Crumbs (Town House Flat Bread Crisps, Italian Herb or your favorite cracker)
4 tablespoons butter
1 small onion, diced
3 tablespoons fresh parsley, chopped
1 cup sour cream
1 cup mayonnaise
1 small jar pimentos, drained
¾ cup Italian bread crumbs
¼ cup sherry
Salt and pepper, to taste
1 cup grated sharp cheddar cheese

Directions:
Preheat oven to 325 degrees. Spray bottom of 8 x 8 casserole dish. Line the bottom of the dish with cracker crumbs. Place ½ of the sliced mushrooms on top of the crackers. In a medium skillet, add the butter and sauté the onions until translucent, add parsley. Mix together sour cream, mayonnaise, pimentos, bread crumbs, sherry and salt and pepper. Fold the onions into the sour cream and mayonnaise mixture. Pour half of the mixture on top of the mushrooms. Add remaining mushrooms and pour remaining mixture on top. Top with additional cracker crumbs and bake for 30 – 35 minutes. Top with cheese and bake for an additional 5 minutes or until cheese has melted.

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