You may also like
Categories:
tomatoes fresh mushrooms butter sour cream egg yolks bread crumbs salt pepper thyme butter bread crumbs
Viewed: 35 - Published at: 3 years agoIngredients
- 6 medium tomatoes (fresh)
- 1 pt. fresh mushrooms, chopped (about 1 1/2 c.)
- 2 Tbsp. butter or margarine
- 1/2 c. dairy sour cream
- 2 beaten egg yolks
- 1/4 c. fine dry bread crumbs
- 1 tsp. salt
- dash of pepper
- dash of thyme
- 1 Tbsp. melted butter
- 3 Tbsp. dry bread crumbs
Method
- Cut stem end from tomatoes; scoop out pulp.
- Turn shells upside down to drain.
- Meanwhile, chop pulp fine, measure 1 cup and set aside.
- Cook mushrooms in 2 tablespoons butter or margarine until tender.
- Combine sour cream and egg yolks.
- Add to mushrooms with the tomato pulp; mix well.
- Stir in 1/4 cup bread crumbs, salt, pepper and thyme.
- Cook and stir until mixture thickens and boils.
