Dehydrated Sliced Mushrooms

Mushrooms Au Gratin
3 1/4 cups Augason Farms Dehydrated Sliced Mushrooms - rehydrated & drained
2 tablespoons butter
1 egg yolk
1/3 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons fresh chopped parsley
1/3 cup shredded Swiss or Monterey Jack Cheese

Heat butter in a skillet over medium-low heat. When butter is foamy, add mushrooms and cook until lightly browned, stirring constantly. Whisk together the sour cream, egg yolk, and salt and pepper; stir into the mushrooms. Heat through, stirring. Spoon mushroom mixture into a shallow baking dish; sprinkle with the chopped parsley and shredded cheese. Bake at 425˚F for 10 minutes, until cheese is melted.  Serves 4.


Pecan Rice with Mushrooms
1 cup cooked Augason Farms Long Grain White Rice
1/2 teaspoon ground nutmeg
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 1/2 cups Augason Farms Dehydrated Sliced Mushrooms - rehydrated & drained
1/2 cup chopped pecans
1/2 cup melted butter

Season cooked rice with nutmeg. In a well greased casserole dish, spoon in a layer of rice, a layer of undiluted mushroom soup, mushrooms and pecans. Repeat layers ending with nuts on top. Pour melted butter over all. Bake at 350˚F for 20-30 minutes. Serves 6-8.
 

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