Nell B. Nichols
By Nell B. Nichols
Sauté 1 (4 oz.) can drained mushroom stems and pieces in 3 tblsp. butter. Stir in 2 tblsp. flour, ¼ tsp. salt and ¼ tsp. pepper. Gradually add 1 c. milk, stirring until smooth. Cook over medium heat, stirring, until of medium thickness.
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