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Warm Mushroom Spread

SUBMITTED BY: NANNERFL

"Great topping for crackers. Keep warm in small crock pot."

RECIPE RATING:

Read Reviews (25)

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PREP TIME	15 Min
COOK TIME	15 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

3 tablespoons butter
1 pound fresh mushrooms, sliced
1 small onion, chopped
1 1/2 tablespoons all-purpose flour
1 cup sour cream
1/2 teaspoon lemon juice
1 pinch salt and pepper to taste
1/3 cup Parmesan cheese

DIRECTIONS

Preheat oven to 375 degrees F (190 degrees C).
Melt the butter in a skillet over medium heat. Stir in the mushrooms and onion, and cook until tender. Sprinkle with the flour. Reduce heat to low, and continue cooking 5 minutes. Mix in sour cream and lemon juice, and season with salt and pepper. Transfer to a small casserole dish, and top with Parmesan cheese.
Bake 15 minutes in the preheated oven, until bubbly.

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REVIEWS

Reviewed on Jul. 2, 2005 by ELUSIVEBOO

I made this and took it to a dinner party and everyone enjoyed it. I didn't put it in a crock... MORE

Reviewed on Jun. 3, 2007 by Jennifer

this was delicious. we had bread with it but also topped our steaks with the spread. most... MORE

Reviewed on May 8, 2007 by lzmmom

I made this for a gathering of neighbors the other night & they devoured it! I had to email... MORE

Reviewed on Apr. 22, 2006 by Elaine

oh my this was fabulous. I bought some texas toast & ate it with that and it was wonderful... MORE

Reviewed on Jul. 28, 2007 by CMHGUPTA

This recipe is not even fair! Too, too, too good. As suggested in some other reviews, I made... MORE

Reviewed on Apr. 9, 2007 by julie

easy and impressive. . .but make it a day ahead, cuz its much better after the flavors have... MORE

Reviewed on Oct. 13, 2005 by noemi

Exellent!!! I made it last night and took it into work and poof it was gone! Rave complements... MORE

Reviewed on Jan. 1, 2008 by MISSVEG

I think this may have been better had the cheese been mixed in before baking to give the... MORE

Reviewed on Nov. 26, 2007 by SALLYCAT

This was very good, but it did almost seem more like a sauce for steak/burgers than a dip. ... MORE

Reviewed on Aug. 15, 2007 by CANDEKEARN

Got rave reviews tailgating, and couldn't be any easier, made it again to serve alongside... MORE

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