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Side Dish
Scandinavian
8 servings
10 minutes
30 minutes
A delicious Scandinavian dish, tomato stuffed with mushrooms in a cream sauce. This would pair well with rich meats to white fish as well as other vegetables.
1/2 pound mushrooms or 2 (3 ounces) canned mushrooms
1 1/2 tablespoons butter
1 1/2 tablespoons chopped onion
1 tablespoon flour
1/2 teaspoon salt
1 dash pepper
1/3 cup cream or milk
8 medium firm organic tomatoes
3 tablespoons cheddar cheese, grated
Wash mushrooms and chop fine. Melt butter and sauté the mushrooms with the onion for 5 minutes.
Blend in flour, salt and pepper; stir in cream, cover and simmer slow for 10 minutes, stirring occasionally.
Wash tomatoes and cut off top slice; scoop out center. Sprinkle inside with salt and pepper; fill with creamed mushrooms.
Place tomatoes in buttered shallow casserole. Sprinkle with cheese.
Bake for about 15 minutes or until golden brown.
For mushroom suggestions, try chanterelle, thinly sliced king trumpet, buttons, sliced cremini, or rehydrated morels.
