Submitted by: Laurie Burdo

MUSHROOMS ST. MORITZ 

Taken from cookbook : I’VE GOT A COOK IN KALAMAZOO

Sue Kilgore, Kathy Wood introduced this recipe to our family many years ago during one of our many Christmas dinners we shared as families. The recipe returns each Christmas for our family’s dinner, and we always remember those days of long ago when we celebrated with Kathy and Doug and their family! 

Ingredients:

1 pound fresh mushrooms 

3 T. butter

 2 T. flour 

½ tsp. salt 

½ tsp. pepper 

½ tsp. dried tarragon 

1 clove garlic, crushed

 ¼ cup sour cream 

1 cup Swiss cheese, grated 

1 tsp. chopped parsley 

Directions

Wash, dry, and quarter mushrooms. Saute in butter for 5 minutes. Add flour, stir and cook for 1 minute. Add seasonings and sour cream; blend and cook until bubbly. Combine mushroom mixture with grated cheese. Spoon into baking dish. Bake at 350 degrees until cheese has melted and mushrooms are hot. Sprinkle with parsley and serve immediately. This can also be served in individual dishes topped with a slice of cold liver pate. Wonderful as an appetizer too! 

Preparation time: 20 minutes Baking time: 15 minutes 

Easy, can make ahead Serves 4-6