Broccoli and Mushrooms In Sour Cream
|Frozen whole broccoli spears||20 Ounce, cooked, drained (Two 10 Ounce Packages)|
|Butter/Margarine||1 1⁄2 Tablespoon|
|Fresh mushrooms/Two jars, 4 ounces each, mushroom caps drained||8 Ounce, stems removed (1 Package)|
|Onion salt||1⁄2 Teaspoon|
|White wine||1 Tablespoon|
|Dry sherry||1 Tablespoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Snipped chives||1 Teaspoon|
|Chopped cucumber||3 Tablespoon|
Place hot, cooked broccoli in 2-quart casserole.
Combine butter and mushroom caps in 2-cup measure.
MICROWAVE 3 to 4 MINUTES on '6', or until mushroom caps are almost tender.
Stir in onion salt, pepper, wine, sherry, sour cream, chives and cucumber, if desired.
MICROWAVE 3 to 4 MINUTES on '6', or until heated through.
Pour over broccoli.
MICROWAVE 1 to 2 MINUTES on '6', or until dish is bubbly hot.