Quick Mushroom Sauce
1/4 cup butter or margarine
1/2 pound fresh mushrooms, chopped
1 tablespoon lemon juice
1 tablespoon minced parsley
1/8 teaspoon paprika
1 can (10 1/2 oz) cream of mushroom soup
1/3 cup milk or chicken broth
2 tablespoons sherry
1 pimiento, chopped
Put butter, mushrooms, lemon juice and parsley into a saucepan. Cook until mushrooms are tender, about three minutes, shaking the pan occasionally. Stir in soup, milk, sherry and pimiento. Cook over low heat until hot and bubbly. Makes about three cups.
1/2 pound fresh mushrooms, chopped
1 tablespoon lemon juice
1 tablespoon minced parsley
1/8 teaspoon paprika
1 can (10 1/2 oz) cream of mushroom soup
1/3 cup milk or chicken broth
2 tablespoons sherry
1 pimiento, chopped
Put butter, mushrooms, lemon juice and parsley into a saucepan. Cook until mushrooms are tender, about three minutes, shaking the pan occasionally. Stir in soup, milk, sherry and pimiento. Cook over low heat until hot and bubbly. Makes about three cups.
posted by Nightowl | 10/09/2006
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