Creamed Mushrooms
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
- ¼ cup butter, (½ stick / ¼ block)
- 250 grams fresh mushrooms, sliced, (8 oz)
- 2 tablespoons all-purpose flour
- 1¼ cups milk
- 1-2 teaspoons light soy sauce
- salt and pepper, as desired
- 4 Toast Cups, Link in Notes
Instructions
- Melt the butter in a large non stick pan, add the mushrooms, cook until tender and lightly browned. Remove to a bowl, leaving as much of the butter in the pan as you can.
- Stir in the flour, mix until smooth. Slowly stir in the milk. Cook until thickened. Stir in the soy sauce. Taste, season as needed with soy sauce, salt, and pepper.
- Return the mushrooms to the pan and mix. Heat through on low heat.
- Prepare Toast Cups.
- Place a Toast Cup on each serving plate, Divide mushroom sauce among the cups, serve and enjoy.
Notes
Low cost per serving, can make this many ways depending on the mushrooms you use. I think this will be delicious with Straw Mushrooms.
Additional Recipe: Toast Cups.
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