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MUSHROOM CASSEROLE - EICHHORN
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| From the kitchen of Ruth Eichhorn. |
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| Ingredients: |
1/2 cup chopped onion
1/2 cup butter
1 lb. mushrooms
1/4 cup flour
1/2 teaspoon dried oregano1, crushed
1.5 cups chicken broth
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2 tablespoons parsley
2 tablespoons Parmesan cheese
1 cup Bread Crumbs
4 tablespoons dry sherry
butter
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| Procedures: |
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Cook onions in butter.
Add mushrooms, brown slightly.
Blend in flour and oregano.
Add broth and stir until it thickens.
Remove from heat.
Stir in wine and parsley.
Pour in a 1 quart greased casserole.
Sprinkle with stuffing mix.
Put parmesan cheese on top.
Dot with butter.
Bake at 375o for 20 minutes, longer if in the fridge overnight.
Freezes well.
Serves 6
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| Notes: |
2017-05-05: Too much oregano. Served with roast beef and broccoli.
2016-01-01: as a part of new years day, served with sausages and peppers.
2011-12-25: Christmas Dinner.
2011-10-28: Served with rib-eyes. It was good doubled and used the Calphalon pot.
2010-11-24: Served along with Ginger Beef. It needs a smaller, deeper casserole than the 9x9 we used.
1 marjoram in the original recipe.
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