Baked Mushroom Stroganoff Recipe

• 3 lb fresh small mushrooms
• 1 sm onion, minced
• 1/2 c. butter, divided
• 1/2 c. flour
• 3/4 tsp salt
• 1/8 tsp pepper
• 1/4 tsp garlic pwdr
• 2 1/2 c. chicken stock
• 1 c. lowfat sour cream
• 1 Tbsp. tomato sauce or possibly ketchup
• 1 Tbsp. sherry, optional

1. Mushrooms: Heat 1/4 c. butter in saucepan - saute/fry mushrooms and butter - may need to be done in two batches - add in more butter if needed - turn into a 2 qt casserole.
2. Put remaining butter in saucepan - fold in flour, salt, pepper and garlic pwdr - stir in chicken stock, lowfat sour cream, tomato sauce (ketchup) and sherry - heat and stir till it boils and thickens - pour over mushrooms - cover and bake at 350 for about 30 min or possibly till nice and warm .
3. Note: This is a nice dish served over toast that has been topped with cooked bacon and a side salad for a quick dinner.
4. I found this to be a very rich dish and may detract from a meat dish meal if served as a side dish.

fresh small mushrooms, onion, butter, flour, salt, pepper, garlic, chicken stock, sour cream, tomato sauce, sherry

Taken from cookeatshare.com/recipes/baked-mushroom-stroganoff-75101 (may not work)