Creamed Eggs with Mushrooms

Sweet and soft creamed eggs—consisting of sliced hard-boiled eggs combined with ample béchamel cream sauce—are a Southern and Midwestern staple in the United States. Regional and household variations abound, with the sauce flavored by sherry or capers or—in the case of the mushroom hunter—mushrooms! This dish is traditionally served over toast or (my preference) biscuits. A wide variety of cultivated and wild mushrooms can be used, or you can use a mix of mushrooms.