homecook
New member
1 pound sliced fresh mushrooms (I use different kinds)
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
1 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika1 tube (12 ounces) refrigerated biscuits
In a large skillet, saute mushrooms in butter. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in the lemon juice, onion powder, garlic powder, salt, pepper and paprika.
Pour into a greased 9"x12" baking dish. Arrange biscuits over the top. Bake, uncovered, at 375° for 15-20 minutes or until biscuits are golden brown. Let stand for 5 minutes before serving.Spoon sauce and mushrooms over biscuits.
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1/2 cup milk
1 tablespoon lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika1 tube (12 ounces) refrigerated biscuits
In a large skillet, saute mushrooms in butter. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Stir in the lemon juice, onion powder, garlic powder, salt, pepper and paprika.
Pour into a greased 9"x12" baking dish. Arrange biscuits over the top. Bake, uncovered, at 375° for 15-20 minutes or until biscuits are golden brown. Let stand for 5 minutes before serving.Spoon sauce and mushrooms over biscuits.
