| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sauces |
1 |
Recipe |
INGREDIENTS
| 1 1/2 |
c |
Milk |
| 1 |
lb |
Fresh mushrooms, cleaned and thinly sliced |
|
|
Cooking spray |
| 3 |
tb |
Brandy or dry sherry |
| 3 |
tb |
Unbleached white flour |
| 1/4 |
ts |
Salt |
|
|
Black pepper |
INSTRUCTIONS
1. Heat milk just to the boiling point. Remove from heat and set aside. 2.
In a large heavy skillet, saute mushrooms in cooking spray over medium heat
for about 5 minutes, stirring occasionally. 3. Add brandy and continue to
cook for about 5 more minutes. 4. Gradually sprinkle in the flour and mix
in into the mushrooms with a wire whisk. Keep whisking and cooking another
5 minutes. Be sure the heat is not too high. 5. Stir in the hot milk. Cook
over low heat, stirring intermittently, until smooth and thickened (about 8
minutes). Season to taste, and remove from heat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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