Mushroom Sauce
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup milk
- ⅔ cup mushrooms, sliced with liquid, (canned or fresh sautéed)
- 1 tablespoon onion, grated
- 1 tablespoon fresh parsley, chopped
- salt and pepper, as desired, to taste
Instructions
- In a saucepan, melt the butter, then stir in the flour. Gradually stir in the milk then add the mushrooms with their liquid. Cook and stir constantly until mixture thickens.
- Stir in the onion and celery. Taste and season with salt and black pepper as desired.
- Pour over Ham Puffs just before serving them. Enjoy.
Notes
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