Creamed Mushrooms

Creamed Mushrooms

1     pound         mushrooms flour 2     tablespoons   butter 1     cup           rich milk -- or cream salt pepper

Wash the mushrooms, skin the caps, and cut the mushrooms in half or into several pieces if they are large, slicing down through cap and stem. Lightly flour the sliced mushrooms. Melt the fat in a heavy skillet, add the floured mushrooms, and brown delicately over moderate heat. As liquid cooks out of the mushrooms, pour it off and save it to add later. When the mushrooms are well browned, pour in the milk or cream, add the mushroom liquor, salt, and pepper, and stir until the sauce is the right consistency. Serve on slices of crisp toast.

When I have these, I like to have them with a nice broiled or grilled steak and forget the toast.

Enjoy.

Contributed by :
* World Recipes Y-Group