Preserved Mushrooms with Brown Sauce

Preparation info

  • 4–5

    helpings
    • Difficulty

      Easy

    • Ready in

      30 min

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

  • 1 small can or bottle of mushrooms stock
  • 1 oz. butter or margarine
  • 1 oz. flour
  • 1 tablesp. sherry (optional)
  • salt and pepper

Method

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.