Mushroom-brandy sauce

1 Servings

Ingredients

Quantity Ingredient
1½ cup Milk
1 pounds Mushrooms,thinly sliced
3 tablespoons Butter
3 tablespoons Brandy or dry sherry
3 tablespoons Unbleached flour
¼ teaspoon Salt
Freshly ground black pepper

Directions

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@...>

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