Mushroom Stuffed Artichoke Shells
|Dry white wine||1⁄4 Cup (4 tbs)|
|Monosodium glutamate||1⁄4 Teaspoon|
|Ground pepper||1 Dash|
|Mushroom caps||40 Small|
|Artichoke shells||10 (Canned/Fresh)|
|Commercial sour cream||1⁄2 Cup (8 tbs)|
|Watercress sprigs||1 (For Garnish)|
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