Mushroom Sauce

Preparation info

  • Difficulty

    Easy

  • Makes

    1¼ cups

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Method

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.