Mushroom Stroganoff

1. 1

   Remove mushroom stems; chop stems. Saute mushroom caps, chopped stems, and onion in butter in a large skillet until vegetables are tender. Stir in salt and pepper. Reduce heat; cover and simmer 5 minutes.

2. 2

   Combine flour and milk, stirring well. Stir milk mixture into mushroom mixture; cook over medium heat until bubbly. Remove from heat; add sour cream and Worcestershire sauce, stirring well. Cook over low heat until thoroughly heated. Serve hot over toast points and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.