Recipe - Mushroom-Brandy Sauce

1 One half cup Milk
1 pound Mushrooms,thinly cut or sliced up
3 tablespoon Butter
3 tablespoon Brandy or dry sherry
3 tablespoon Unbleached flour
One fourth teaspoon Salt
Freshly ground black pepper

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 CornBread 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 EATL Digest 6 November 96

Date: Thu, 7 Nov 1996 12:09:26 0500

From: "McNamara, Kelly" kmcnamara@LIGGETT.COM