Mushrooms in Sour Cream on Toast

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 cups sliced fresh mushrooms
  • ½ cup diced onion
  • 2 teaspoons caraway seeds
  • 2 teaspoons lemon juice
  • cup butter
  • 1 teaspoon salt
  • teaspoon freshly ground black pepper
  • ¼ cup all-purpose flour
  • 1 cup sour cream
  • ½ cup milk
  • ½ cup chopped fresh parsley
  • 6 slices of toast Paprika


    Sauté the mushrooms, onion and caraway seeds in the lemon juice and butter. Stir in the salt, pepper, flour, sour cream and milk. Heat only until hot. Just before serving, stir in the chopped parsley. Serve on toast. Sprinkle with paprika.