Scalloped Mushrooms by Noreen Dick

Scalloped Mushrooms by Noreen Dick

3 lbs. small, sliced mushrooms

½ cup butter

2 cups light cream

4 tablespoons Wondra flour

½ cup toasted almonds

Salt and pepper to taste

Chopped parsley

Paprika

Cook mushrooms in butter for about 5 minutes. Do not brown. I do them in batches. Add light cream and bring to a boil. Thicken with flour mixed with a little water. Simmer a few minutes. Add toasted almonds. Season with salt and pepper. Reheat in oven. Sprinkle with chopped parsley and paprika.

Submitted by Noreen Dick    “I’ve been making this since the early 1960’s. I only do it at Christmas and it’s become a family tradition.”