Mushrooms In White Sauce

Our real problem is not our sins. If our sins were the problem, we might muster the will-power to pull out of this nose dive. But the good news of the gospel begins with some really bad news. Our sins only provoke a bigger problem: the wrath of God. Our real problem is not our sins but God. He is angry, He isn’t going away, and there is nothing we can do about it. If God is against us, who can be for us? But here is the good news. God has made God our salvation. He did it at the cross. God has provided a way of escape from God: in God. We run from His wrath by running toward His grace in Christ. And if God is for us, who can be against us?

Ray Ortlund

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Oriental, Vegetables, Wok	6	Servings

INGREDIENTS

3/4	lb	Mushrooms
3	T	Oil
2	T	Water
1/4	c	Milk
1	T	Corn starch, dissolved in
1/4	c	Water
		Salt
1		Parsley sprig
1		Luncheon ham

INSTRUCTIONS

Select mushrooms with unopened caps. Cut off stems of mushrooms, so
that only caps remain. Retain mushroom stems for soup. Mince the  slice
of ham, also mince parsley. Assemble other ingredients. Place  oil in
wok, heat over low medium heat about 2 minutes. Add mushrooms  to wok
and stir fry 1 minute. Add 2 tablespoons water, cover wok, and  gently
stir fry mushrooms for about 6 minutes. Lift cover 2 or 3  times to
stir mushrooms during this cooking period. When mushrooms  are cooked,
remove them to a platter. Arrange mushrooms with caps  upright, pour
juices from wok over them. Place 1/4 cup of milk in  wok, add
thoroughly stirred corn starch solution. Cook over low  medium heat
until white sauce is thickened. Pour white sauce over  mushroom caps,
garnish with the minced ham and parsley.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cc-wok.zip

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