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Broccoli And Mushrooms In Sour Cream

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Ingredients
  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
  Pepper 1 Dash
  White wine 1 Tablespoon
  Dry sherry 1 Tablespoon
  Dairy sour cream 1⁄2 Cup (8 tbs)
  Snipped chives 1 Teaspoon
  Chopped cucumber 3 Tablespoon
Directions

Place hot, cooked broccoli in 2-quart casserole.
Cover.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Microwaving
Dish: 
Dry Curry
Restriction: 
Vegetarian
Ingredient: 
Broccoli
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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