• 1 pound – mushrooms
  • (as needed) of flour
  • 2 tablespoon – butter
  • 1 cup – rich milk – or cream
  • salt [to taste]
  • pepper [to taste]


  1. Wash the mushrooms, skin the caps, and cut the mushrooms in half or into severa l pieces if they are
    large, slicing down through cap and stem. Lightly flour t he sliced mushrooms. Melt the fat in a heavy
    skillet, add the floured mushroom s, and brown delicately over moderate heat. As liquid cooks out of
    the mushroo ms, 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.


1 person

Rate this Recipe:

VN:F [1.9.22_1171]
Rating: 0.0/5 (0 votes cast)