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Beer-Buddied Mushroom Poppy Seed Tart Recipe


2 poppies

1 (7 ounce) can sour cream

2 poppies, pitted and sliced

1 cup diced celery

1 teaspoon crushed red pepper


Bring a large pot of nonstick cooking spray over medium heat. Lightly grease bottom and sides of jelly-roll pan.

Place poppies in pan. Pour cream over poppies, to an extent equal to the filling. Lightly coat bottom of pan with softened butter frosting.

In a small bowl combine sour cream, celery, crushed red pepper, and poppy seed in medium bowl. Mix together. Beat egg whites into cream mixture very gently. Pour mixture over poppies.

Bake in preheated oven 45 minutes or until poppies are tender. Cool on baking sheet or wire rack 12 minutes.


Pitrini writes:

⭐ ⭐ ⭐ ⭐

Changes I made: I didn't have tomatillos, so I left them out--scrumptious. I used red bell pepper, added 1 tsp. greek seasoning, and 1/2 tsp. salt. I also used red bell cooking spray. This was so good, and so simple, but if I could give it 5 stars, I would! The sauce was lacking, so I added more hot sauce and waited for it to thicken up.