ILiveInFlipFlops Posted December 23, 2016 Share Posted December 23, 2016 So my family has this recipe that used to be made for holidays when previous generations hosted, but now that it's gotten down to me, no one makes it anymore. It's a long story about why I won't call and ask anyone (unless I absolutely have to), so I'm hoping someone here will know it. Basically, it goes something like this: Boil white button mushrooms, drain, add chopped bacon (and maybe onions?), add sour cream and mix it all together, and serve warm. I know that seems really simple :lol: I mainly want guidance on the order to do things in, amounts, etc. Does this ring any bells with anyone? Bonus points if you can link me to an actual recipe that I can easily save into Plan to Eat. Thanks! Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted December 23, 2016 Share Posted December 23, 2016 Wow. I don't know, but it sounds amazing (minus the onions). I saw bacon so I had to respond. 5 Quote Link to comment Share on other sites More sharing options...
Bambam Posted December 23, 2016 Share Posted December 23, 2016 If you weren't boiling the mushrooms, I'd think this http://natashaskitchen.com/2013/01/26/mushrooms-in-a-sour-cream-sauce/ Quote Link to comment Share on other sites More sharing options...
Zinnia Posted December 23, 2016 Share Posted December 23, 2016 This is similar. Not exact, but sounds delicious! http://www.afamilyfeast.com/warm-mushroom-bacon-dip/#_a5y_p=3607766 Quote Link to comment Share on other sites More sharing options...
ILiveInFlipFlops Posted December 23, 2016 Author Share Posted December 23, 2016 Wow. I don't know, but it sounds amazing (minus the onions). I saw bacon so I had to respond. It is absolutely to die for. I don't like onion either (and it doesn't like me anymore, sheesh), and I don't recall them being a problem. I'll be sure to post the recipe when I get it. If you weren't boiling the mushrooms, I'd think this http://natashaskitchen.com/2013/01/26/mushrooms-in-a-sour-cream-sauce/ Thanks, I saw that, and it's the closest I recipe found online, but the mushrooms are definitely boiled, and there's definitely bacon. I'm sure that one is a variation on a general theme though. It's funny that I always thought this recipe was a kind of 50s/60s processed food kind of recipe (like the strawberry jello salad with pecans, pineapple chunks, and sour cream :ack2: ), but in my searching, it does seem like the origins are Eastern European, which is the ancestry on my father's side. Quote Link to comment Share on other sites More sharing options...
ILiveInFlipFlops Posted December 23, 2016 Author Share Posted December 23, 2016 This is similar. Not exact, but sounds delicious! http://www.afamilyfeast.com/warm-mushroom-bacon-dip/#_a5y_p=3607766 Wow, I haven't eaten breakfast yet, and that made my mouth water so badly :lol: I'm going to keep that one for totally different reasons! Quote Link to comment Share on other sites More sharing options...
Chris in VA Posted December 23, 2016 Share Posted December 23, 2016 FWIW--We make a crockpot chicken recipe with those elements--wrap ch breast in bacon, put in mushrooms and sour cream (and a cream/milk base --some use cream of mushr soup). Cook about 5 hours or so. Yum. Quote Link to comment Share on other sites More sharing options...
Anne in CA Posted December 23, 2016 Share Posted December 23, 2016 I am really hoping someone has a recipe for this. DH would die of happiness! Our restaurant has a veggie scrambler that is super popular, but dh and I add bacon for ourselves, lol. Bacon makes it perfect. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted December 23, 2016 Share Posted December 23, 2016 It is absolutely to die for. I don't like onion either (and it doesn't like me anymore, sheesh), and I don't recall them being a problem. I'll be sure to post the recipe when I get it. Onions are always a problem for me. They are easy enough to leave out though! Quote Link to comment Share on other sites More sharing options...
ILiveInFlipFlops Posted December 23, 2016 Author Share Posted December 23, 2016 (edited) OK, it finally got late enough that I could call my aunt without waking her. She's emailing me the recipe. I'll be sure to post it when I have it. It's really super simple, I just want to make sure I get it the way my family likes it. They're not terribly flexible when it comes to this stuff. Things always have to made the "right" way, the brand of ham always has to be exactly the same, etc. I've grown up with a complex about cooking for the older generations in my family! ETA: I just realized my bacon brand is not Oscar Myer :scared: :svengo: I wonder if it's worth the trip to go and get some. Probably not... Edited December 23, 2016 by ILiveInFlipFlops 5 Quote Link to comment Share on other sites More sharing options...
RegGuheert Posted December 24, 2016 Share Posted December 24, 2016 O.K. We understand that it is Christmas Eve and all and that you need to make amazing mushroom stuff, but we're kinda wondering if you received the recipe, yet. :toetap05: TIA! :thumbup: 8 Quote Link to comment Share on other sites More sharing options...
ILiveInFlipFlops Posted December 30, 2016 Author Share Posted December 30, 2016 O.K. We understand that it is Christmas Eve and all and that you need to make amazing mushroom stuff, but we're kinda wondering if you received the recipe, yet. :toetap05: TIA! :thumbup: :lol: Sorry, we were hosting the Christmas events, so the days around Christmas were crazy, and then I forgot all about it. I was right, it was really very simple. My aunt sent me general instructions because she's been making them so long she knows how to just eyeball everything. When we made them, we used three pounds of mushrooms, which turned out to be barely enough for 11 people because of how much they shrink when cooked. I actually started with 1.5 pounds, which seemed like a ton until we saw what was left after boiling! So...three pounds of white button mushrooms, cut into fairly large chunks (because they will shrink a lot). Bring to a boil and cook for 5-7 minutes. Drain and set aside, and in the same pan, fry a half pound of chopped bacon (we actually wanted a little more, FWIW), and when it's about halfway cooked, add a handful of finely chopped onion (we used white, maybe 1/3 cup? I'm sure you could leave it out) and finish cooking both until bacon is done and onions are soft. Add the mushrooms back into the pot, mix together, and add sour cream by the spoonful until it gets to a sauciness that you like. Keep in mind that the sour cream kind of breaks down as the mushrooms sit for a bit, so you may want to add a bit more than you think you'd like. DH accidentally added what looked like WAY too much, but by the time we were sitting down to eat, it was almost perfect. That's it. Really easy, very customizable based on preferences, not terribly healthy :D The kids loved it and were like, "Why don't we make this ALL THE TIME?" I might try to see if I could tweak it to be a little healthier--maybe roasted mushrooms? Less bacon, chopped very finely? Just enough sour cream to add a bit of extra flavor? 3/4 of us love mushrooms in any form, so it might work. Thanks for helping me look! 7 Quote Link to comment Share on other sites More sharing options...
happi duck Posted December 30, 2016 Share Posted December 30, 2016 I've never heard of boiled mushrooms but maybe I'm not understanding. Are they tossed into a large pot of boiling water like how one cooks pasta? 1 Quote Link to comment Share on other sites More sharing options...
ILiveInFlipFlops Posted December 30, 2016 Author Share Posted December 30, 2016 I've never heard of boiled mushrooms but maybe I'm not understanding. Are they tossed into a large pot of boiling water like how one cooks pasta? Yep, exactly like that. 1 Quote Link to comment Share on other sites More sharing options...
Storygirl Posted December 30, 2016 Share Posted December 30, 2016 (edited) Sounds yummy! If you want to make it a little healthier, what about adding chicken broth and using less sour cream? It would thin the sauce down but still be delicious and less fattening. Or replace some of the sour cream with fat free evaporated milk (not the sweetened condensed kind). I make a potato gratin dish and replaced half of the cream with evaporated milk. Still very yummy. Edited December 30, 2016 by Storygirl Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted December 30, 2016 Share Posted December 30, 2016 (edited) d/p Edited December 30, 2016 by SparklyUnicorn Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted December 30, 2016 Share Posted December 30, 2016 (edited) :lol: Sorry, we were hosting the Christmas events, so the days around Christmas were crazy, and then I forgot all about it. I was right, it was really very simple. My aunt sent me general instructions because she's been making them so long she knows how to just eyeball everything. When we made them, we used three pounds of mushrooms, which turned out to be barely enough for 11 people because of how much they shrink when cooked. I actually started with 1.5 pounds, which seemed like a ton until we saw what was left after boiling! So...three pounds of white button mushrooms, cut into fairly large chunks (because they will shrink a lot). Bring to a boil and cook for 5-7 minutes. Drain and set aside, and in the same pan, fry a half pound of chopped bacon (we actually wanted a little more, FWIW), and when it's about halfway cooked, add a handful of finely chopped onion (we used white, maybe 1/3 cup? I'm sure you could leave it out) and finish cooking both until bacon is done and onions are soft. Add the mushrooms back into the pot, mix together, and add sour cream by the spoonful until it gets to a sauciness that you like. Keep in mind that the sour cream kind of breaks down as the mushrooms sit for a bit, so you may want to add a bit more than you think you'd like. DH accidentally added what looked like WAY too much, but by the time we were sitting down to eat, it was almost perfect. That's it. Really easy, very customizable based on preferences, not terribly healthy :D The kids loved it and were like, "Why don't we make this ALL THE TIME?" I might try to see if I could tweak it to be a little healthier--maybe roasted mushrooms? Less bacon, chopped very finely? Just enough sour cream to add a bit of extra flavor? 3/4 of us love mushrooms in any form, so it might work. Thanks for helping me look! sounds so good... Edited December 30, 2016 by SparklyUnicorn Quote Link to comment Share on other sites More sharing options...
Spryte Posted January 1, 2017 Share Posted January 1, 2017 Just popping in to say I made this tonight! Yum! Thank you! 1 Quote Link to comment Share on other sites More sharing options...
Reefgazer Posted January 1, 2017 Share Posted January 1, 2017 This sounds delicious! Do you use it as a dip, or as a topping, or as something else? :lol: Sorry, we were hosting the Christmas events, so the days around Christmas were crazy, and then I forgot all about it. I was right, it was really very simple. My aunt sent me general instructions because she's been making them so long she knows how to just eyeball everything. When we made them, we used three pounds of mushrooms, which turned out to be barely enough for 11 people because of how much they shrink when cooked. I actually started with 1.5 pounds, which seemed like a ton until we saw what was left after boiling! So...three pounds of white button mushrooms, cut into fairly large chunks (because they will shrink a lot). Bring to a boil and cook for 5-7 minutes. Drain and set aside, and in the same pan, fry a half pound of chopped bacon (we actually wanted a little more, FWIW), and when it's about halfway cooked, add a handful of finely chopped onion (we used white, maybe 1/3 cup? I'm sure you could leave it out) and finish cooking both until bacon is done and onions are soft. Add the mushrooms back into the pot, mix together, and add sour cream by the spoonful until it gets to a sauciness that you like. Keep in mind that the sour cream kind of breaks down as the mushrooms sit for a bit, so you may want to add a bit more than you think you'd like. DH accidentally added what looked like WAY too much, but by the time we were sitting down to eat, it was almost perfect. That's it. Really easy, very customizable based on preferences, not terribly healthy :D The kids loved it and were like, "Why don't we make this ALL THE TIME?" I might try to see if I could tweak it to be a little healthier--maybe roasted mushrooms? Less bacon, chopped very finely? Just enough sour cream to add a bit of extra flavor? 3/4 of us love mushrooms in any form, so it might work. Thanks for helping me look! Quote Link to comment Share on other sites More sharing options...
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