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Mushroom Stuffed Artichoke Shells

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Ingredients
  Butter 4 Tablespoon
  Dry white wine 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Monosodium glutamate 1⁄4 Teaspoon
  Ground pepper 1 Dash
  Mushroom caps 40 Small
  Artichoke shells 10 (Canned/Fresh)
  Water 3 Tablespoon
  Commercial sour cream 1⁄2 Cup (8 tbs)
  Watercress sprigs 1 (For Garnish)
Directions

In a large frying pan, melt butter and add wine, salt, monosodium glutamate, and pepper.
Add mushroom caps and simmer just until tender, stirring constantly.
In an electric frying pan (or serving casserole), steam artichoke shells in the water.
Stir sour cream into the mushrooms and sauce stilHn the first pan, and heat just until cream and sauce are blended.
Spoon 3 or 4 mushrooms, along with sour cream sauce, into each artichoke shell

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Steamed
Ingredient: 
Vegetable
Interest: 
Everyday

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