Preserved Mushrooms with Brown Sauce

Preparation info
  • 4–5

    • Difficulty


    • Ready in

      30 min

Appears in

By Isabella Beeton

Published 1861

  • About


  • 1 small can or bottle of mushrooms stock
  • 1 oz. butter or margarine
  • 1


Strain the liquor from the can or bottle and add to it sufficient stock to make up to ½ pt. Fry the butter and flour together until well browned, add the liquor and stir till the mixture boils. Add sherry and mushrooms and heat thoroughly. Season and serve.