Mushroom Stroganoff

• 1 pound fresh mushrooms, cleaned
• 1/2 cup chopped onion
• 1/4 cup butter or margarine
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon all-purpose flour
• 1/4 cup milk
• 3/4 cup commercial sour cream
• 1/2 teaspoon Worcestershire sauce
• Toast points
• Chopped fresh parsley

1. Remove mushroom stems; chop stems. Saute mushroom caps, chopped stems, and onion in butter in a large skillet until vegetables are tender. Stir in salt and pepper. Reduce heat; cover and simmer 5 minutes.
2. Combine flour and milk, stirring well. Stir milk mixture into mushroom mixture; cook over medium heat until bubbly. Remove from heat; add sour cream and Worcestershire sauce, stirring well. Cook over low heat until thoroughly heated. Serve hot over toast points and garnish with parsley.

mushrooms, onion, butter, salt, pepper, flour, milk, sour cream, worcestershire sauce, points, fresh parsley

Taken from www.myrecipes.com/recipe/mushroom-stroganoff (may not work)