Creamy Mushroom Casserole


1/3 cup soft butter or margarine
1 tablespoon chopped fresh parsley
1 tablespoon grated onion
1 tablespoon prepared mustard
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1-1/2 teaspoons flour
1 pound washed fresh mushrooms
1 cup heavy cream


Slice the mushrooms, stems on, and place a layer on bottom of a 1-½-quart greased casserole. Mix together the butter or margarine, parsley, onion, mustard, salt, pep-per, nutmeg and flour. Dot the first layer of sliced mushrooms with half this mixture. Add a second layer of mushrooms and top with the rest of the butter mixture.

Pour the cream over all, then bake uncovered at 350 degrees F for 1 hour.


Serves 4.

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