2 (6 ounce) cans sliced fresh mushrooms
1/2 cup sour cream
1 (1 ounce) package cream cheese, softened
2 tablespoons mayonnaise
1 cup melted butter
1 tablespoon dried parsley, crushed
1 teaspoon dried basil
1 cup finely chopped onion
2 tablespoons dried oregano
In a medium bowl, mix mushrooms, sour cream, cream cheese, mayonnaise, butter, parsley, basil and onion. Cover and refrigerate for at least 1 hour.
While marinating overnight, combine mushrooms, sour cream, cream cheese mix, mayonnaise, and olive oil in a saucepan over low heat. Gradually stir in eggs, stirring frequently. Remove the pan from the heat and stir into the marinade. Bring to a simmer, stirring occasionally, until tender. Serve immediately.
Made exactly by recipe. Prompt by Instawoper the next day. Delicious!
I have a very hard time eating raw meat. It seems to make the perfect faux pas smell, and it certainly makes my skin crawl. But this recipe was very good. My fiance loved it too! Very simple yet very tasty.
⭐ ⭐ ⭐ ⭐ ⭐