6 medium tomatoes
1 pint fresh mushrooms, chopped 3 Tbsp butter dash pepper
½ cup sour cream
2 egg yolks, beaten
¼ cup fine dry bread crumbs
1 tsp. salt
Dash of thyme
3 Tbsp fine dry bread crumbs
Cut stem end from tomatoes; scoop out pulp. Turn shells upside-down to drain. Chop pulp finely; measure 1 cup; set aside.
Cook mushrooms in 2 Tbsp butter until tender. Combine sour cream & egg yolks, add to mushrooms. Add the tomato pulp, mix well. Stir in the crumbs, salt, pepper and thyme. Cook and stir until mixture thickens and boils.
Place tomato shells in 10x6 flat baking dish. Spoon mushroom mixture into the tomatoes. Combine 1 tablespoon melted butter and the 3 tablespoons of bread crumbs; sprinkle atop the tomatoes. Bake at 375° for 25 minutes.
These can be made ahead, then heated before serving.
GranDuddie
Cook mushrooms in 2 Tbsp butter until tender. Combine sour cream & egg yolks, add to mushrooms. Add the tomato pulp, mix well. Stir in the crumbs, salt, pepper and thyme. Cook and stir until mixture thickens and boils.
Place tomato shells in 10x6 flat baking dish. Spoon mushroom mixture into the tomatoes. Combine 1 tablespoon melted butter and the 3 tablespoons of bread crumbs; sprinkle atop the tomatoes. Bake at 375° for 25 minutes.
These can be made ahead, then heated before serving.
GranDuddie
No comments:
Post a Comment