"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

ASPARAGUS FORESTER Recipe

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This recipe for ASPARAGUS FORESTER, by , is from The Wengryn Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Mary Wengryn

Category:
Category:

Ingredients:  
Ingredients:  
1 LBS FRESH ASPARAGUS
2 T BUTTER
2 T SHALLOTS, FINELY CHOPPED
2 C MUSHROOMS, SLICED
C SOUR CREAM
2 TSP PREPARED BROWN MUSTARD
SALT AND PEPPER TO TASTE

Directions:
Directions:
STEAM ASPARAGUS UNTIL CRIPE AND TENDER. IN MED SKILLET MELT BUTTER, ADD SHALLOTS COOK UNTIL SOFT 3 - 5 MIN. ADD MUSHROOMS AND COOK UNTIL SOFT, STIRRING OFTEN. STIR IN SOUR CREAM, MUSTARD AND SALT AND PEPPER. DO NOT BOIL. SERVE OVER ASPARAGUS.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 MIN.

 

 

 

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