Saturday, January 8, 2011

Guest Post: Tangy Baked Mushrooms

Happy 2011 to all.  Hope you had a fantastic holiday season.  I am still trying to recover from the copious amount of booze and food I consumed these last few weeks.  This year will bring some new and exciting projects to LC.  The theme of 2011 on the blog will be collaboration.  Luckily, I have some really talented friends that want to team-up to produce some creative food.  Stay tuned...

Today I am very happy to turn over the LC floor to Pam's Midwest Kitchen Korner. If you are not familiar with Pam's wonderful blog please check it out. It is packed with great food, writing, and amazing photography. Everything we love about good blogs.


Guest Post Spotlight

Hello to all you Lazaro Cooks! Readers!

I’m honored and happy to be guest posting on Lazaro Cooks! today! I have been a follower of Lazaro’s great blog for a long while and know that he definitely takes his food seriously ~ going the extra mile in creating extraordinary dishes. And, as if this isn’t enough, he provides all of his readers with exceptional food presentation photos along with his witty writing. He does it all perfectly!

Now, on to one of my favorite side dishes…

Do you love the earthy, nutty taste of mushrooms? This dish is a true mushroom lover’s delight with a touch of mustard for added kick. We all have recipes that we like to go back to again and again and this is one of those for me, having come up with it years ago. It’s a tasty versatile side dish that comes out good every single time and matches easily with other foods.

It is great as a side dish, or as a meatless meal. Just add a salad with vinaigrette dressing, some crusty French bread and you’re set for dinner. This is a savory simple dish that will earn you kudos from your family and friends and have any mushroom lover scooping out a second helping! It is just as good leftover (better ?)!

Tangy Baked Mushrooms


2 pounds fresh button mushrooms, sliced
¼ cup butter, softened
4 tablespoons flour
1 teaspoon salt
2 teaspoons prepared mustard
¼ to ½ teaspoon McCormick’s Seasoned Pepper
1 (8 ounce) carton sour cream
¼ cup chopped parsley
¼ cup chopped onion

Clean mushrooms with a damp paper towel and slice. Cream butter, flour, salt, pepper, and mustard. Add sour cream, parsley and onion. Stir well.

Place half the mushrooms in greased 2 qt. dish. Top with half of the sour cream mixture, spread evenly. Repeat layers.

Bake 325 degrees for 1 hour or till well heated and golden.

6-8 servings


Thanks, Lazaro! I appreciate your inviting me over today!

For more please check out Pam's Midwest Kitchen Korner.


  1. Its never too late to greet you Happy New Year. I have been paying the price of gluttony from Holiday's feast. Trying to shed a few pounds, taking my vits, and stay away from the kitchen for a while, yes its hard!! By the way, I'm a total mushroom lover. Since beautiful mushrooms like Morel,Porcini, etc are rarely available here, this is a great recipe for me, ingredients are readily available, easy to make, and the dish itself is very flexible, you can just pair it or put it with bread, pasta,or just as it is. Tangy, creamy, and earthy. Thanks Pam for this wonderful dish.

  2. I *love* this! I would love to just have some bread and spoon this on top of it. That and a glass of wine would be dinner enough for me! I'm adding this to my list of 'must tries'!

  3. Congratulations Pam, on your guest posting on Lazaro's blog! You guys make a great team; you both post fantastic recipes!

    I see Tangy Baked Mushrooms in my future! It would be a great side dish next to a juicy grilled steak.


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