“A delicious side dish from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 lb mushroom, coarsely chopped
  • 2 tablespoons butter
  • 1 teaspoon salt
  • 1 cup breadcrumbs (finely crushed)
  • 12 cup cream or 12 cup evaporated milk
  • 12 teaspoon paprika
  • 5 egg whites, stiffly beaten

Directions

  1. Preheat oven to 325°F.
  2. Saute mushrooms for ten minutes in butter; add bread crumbs, cream salt and paprika.
  3. Mix well; fold in egg whites.
  4. Pour into a well-greased casserole dish and set dish into a pan of hot water.
  5. Bake for 45 minutes.

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