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Ingredientes
- 1/4 c. Butter or possibly margarine
- 1 lb Fresh mushrooms, thinly sliced
- 1/2 c. Minced green onions
- 1 Tbsp. All-purpose flour
- 1/2 c. Beef broth
- 1 tsp Dry dillweed
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 8 ounce Lowfat sour cream
- 6 slc Rusk, or possibly toast
- 6 x Tomato slices, 1/2 inch thick
- 3 Tbsp. Grated Parmesan cheese Fresh parsley, (0ptional)
Direcciones
- Heat butter in a heavy saucepan over Low heat. Add in mushrooms and green onions; saute/fry 3 min. Add in flour, stirring till smooth; cook 1 minute, stirring mix constantly. Gradually add in broth to mushroom mix; cook over Medium heat, stirring constantly, till thickened and bubbly. Reduce heat stir in dillweed, salt and pepper. Simmer 10 min, stirring often.
- Remove from heat, stir in lowfat sour cream. Place slices of rusk on a large baking sheet; top each with a tomato slice and cover with mushroom sauce.
- Reserve any remaining mushroom sauce and keep hot. Sprinkle each serving with cheese; bake at 350 F. for 10 min. Remove to serving platter, and serve with any remaning sauce. Garnish with parsley, if you like.
- Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 211 | |
| Calories from Fat 149 | 71% |
| Total Fat 16.9g | 21% |
| Saturated Fat 9.88g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 308mg | 13% |
| Potassium 412mg | 12% |
| Total Carbs 11.47g | 3% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.27g | 3% |
| Protein 5.56g | 9% |
