Salmon and Mushrooms Royale

Preparation info
  • 2

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 1 cup thinly sliced mushrooms
  • 1 tablespoon finely chopped onion
  • ¼

Method

  1. Cook the mushrooms and onion in half of the butter, stirring. When mushrooms are wilted and most of the liquid has evaporated, remove them from the heat.

  2. Drain the liquid from the salmon and combine the liquid with enough milk to make one cup. Melt the remaining butter and stir in the flour, using a wire whisk. Add the liquid, stirring rapidly with the