| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | E, Exports, G, R | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Milk |
| 1 | lb | Mushrooms, thinly sliced |
| 3 | T | Butter |
| 3 | T | Brandy or dry sherry |
| 3 | T | Unbleached flour |
| 1/4 | t | Salt |
| Freshly ground black pepper |
INSTRUCTIONS
Heat the milk just to the boiling point. Remove from heat and set aside. In a large heavy skillet, saute mushrooms in butter over medium heat for about 5 mintues, stirring ocasionally. Add brandy or sherry and continue to cook for about 5 more minutes. Gradually sprinkle in the flour and mix it into the mushrooms with a wire whisk. keep whisking ad cooking another 5 minutes. Be sure the heat is not too high. Stir in the hot milk. Cook over low heat, stirring intermittently until smooth and thickened, about 8 minutes. Season with salt and pepper, and remove from heat. REG shared by Kelly T. McNamara, Cleveland, OH, USA. Serving Ideas: Serve over Corn-Bread Stuffed Cabbage. Per serving (excluding unknown items): 636 Calories; 48g Fat (65% calories from fat); 21g Protein; 38g Carbohydrate; 142mg Cholesterol; 1077mg Sodium Recipe By: Still Life With Menu/Mollie Katzen Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 12:09:26 -0500 From: "McNamara, Kelly" <[email protected]>
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