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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Growing up, I would go mushroom hunting in the woods with the neighbors. Thank heavens they knew the kind of mushrooms that were edible. The neighbors would bring over a dish of prepared mushrooms later on. Read more . This is the recipe. It brings back memories. Ingredients:
1/2 cup butter |
1/2 cup celery, chopped |
16 ounces fresh mushrooms, sliced |
1 cup beef stock or broth |
2 tablespoons cornstarch |
1/2 teaspoon dried marjoram |
2 tablespoons fresh parsley, minced |
1/2 cup saltine cracker crumbs |
2 tablespoons parmesan cheese, grated |
1 tablespoon butter, melted |
Directions:
1. In large skillet, melt 1/2 cup butter. Add celery and mushrooms. Saute until softened.
2. In small bowl, whisk together stock, cornstarch and marjoram. Add to skillet and cook over medium heat until sauce is thickened.
3. Remove from heat and stir in parsley.
4. Spoon into a greased 1 quart casserole.
5. Stir together cracker crumbs, cheese and butter. Sprinkle over top.
6. Bake at 350 degrees for 20 minutes.
7. Great to serve with broiled or grilled beef.
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