| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
R, E, G, Exports |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Milk |
| 1 |
lb |
Mushrooms,thinly sliced |
| 3 |
tb |
Butter |
| 3 |
tb |
Brandy or dry sherry |
| 3 |
tb |
Unbleached flour |
| 1/4 |
ts |
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:
“Don’t confuse God’s patience with his final response”