Serves: 2
Total Calories: 459

4 tablespoons butter or margarine
8 mushrooms large, sliced
1 onion small, quartered and thinly sliced
1 garlic small, minced
2 tablespoons flour
1 cup milk
2 teaspoons lemon juice fresh
1/4 teaspoon mace ground
1/2 teaspoon salt
Freshly ground pepper to taste
Hot pepper sauce to taste
2 tablespoons crackers crumbs
2 tablespoons Parmesan cheese grated

Heat 2 tablespoons butter or margarine in large skillet and sauté mushrooms over medium high heat. Remove and set aside. Add onion and garlic to skillet sauté 8 to 10 minutes, stirring frequently, until onion is tender. Place onion slices in small, shallow buttered baking dish or au gratin dish layer mushrooms over onions. Heat remaining 2 tablespoons butter or margarine in skillet stir in flour and cook 3 minutes. Add milk and stir until thickened stir in lemon juice, mace, salt, pepper, and hot pepper sauce to taste. Pour over vegetables. Blend cracker crumbs with cheese sprinkle over top and bake in preheated 400° F oven for 8 minutes or until very hot and golden.

Nutritional Facts:

Serves: 2
Total Calories: 459
Calories from Fat: 252

More Recipes from the Never Say Leftovers Cookbook:
Corn Custard
Eggwhite Spoonbread Puff
Mashed Potato Puff
Rescued Mushrooms Au Gratin