| 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" <kmcnamara@LIGGETT.COM>
A Message from our Provider:
“To ignore our Creator is the height of selfishness”