ak399@cleveland.freenet.edu (Carole A. Resnick) (06/23/91)
MUSHROOMS LENAPE 30 miniature pastry shells or 6-8 frozen puff pastry shells 1/2 cup finely chopped onions 2 tb. unsalted butter two 6-oz. cans sliced broiled-in-butter mushrooms *I use FRESH* 1 clove garlic - minced 1/2 tsp. marjoram 1/2 cup chicken broth or broth from canned mushrooms 1 tb. cornstarch 1 tsp kitchen bouquet gravy enricher 1/2 cup sour cream Prebake pastry shells - set aside Saute onions in butter until soft and just beginning to brown. Add drained mushroom,garlic and marjoram to skillet and cook until mushrooms start to brown. Combine 1/2 cup of reserved mushroom broth or chicken broth with cornstartch and Kitchen Bouquet. Add to skillet and cook, stirring, sauce until it thickens. Remove from the heat and stir in the sour cream. Fill pastry shells and keep warm in a 200 degree oven until ready to serve. Carole A. Resnick