Celebratory Mushrooms
From the Cooking for Two Cookbook from Better Homes and Gardens, 1968.
This is part of the Birthday Party for Two menu, which also includes the One-rib broil, lettuce wedge with French dressing, spicy crunch muffins, butter, Mint Patty Alaskas, red wine, coffee.
Fresh Mushroom Saute
1 pint fresh mushrooms (1/2 lb)
3 tablespoons margarine or butter
2 teaspoons all-purpose flour
Wash mushrooms. Slice lengthwise through cap and stem. Melt butter in skillet. Add mushrooms; sprinkle with flour; toss to coat. Cover and cook over low heat till tender, 8-10 minutes, turning occassionally. Season with salt and pepper. Makes 2 servings.
Michelle and I will have these today for lunch - or should we wait and have them for dinner???
Comment by Denise — April 12, 2006 @ 8:35 am
Yum! this might go with my cornish hen & brown rice for easter dinner!
Comment by skeeterbess — April 13, 2006 @ 8:25 pm
They were pretty good, Skeeter. I used a lot of pepper, probably a wee bit too much. Michelle was sick of mushrooms so she didn’t eat hers lol.
Comment by Denise — April 14, 2006 @ 6:27 am
I would probably throw a bit of garlic in them as well. Though with brown rice, might as well just throw some onions in and stir them into the rice when you are done.
Comment by retrofood — April 14, 2006 @ 12:12 pm