Creamed Mushroom Sauce
- 1 large can mushrooms
- 2 Tbsp flour
- 1 Tbsp onion, finely chopped
- 1 Tbsp parsley, chopped
- 1/4 tsp salt
- Few grains white pepper
- 3 Tbsp butter, heaping
- 3/4 cup hot water
Drain mushrooms from their liquid, dry in oven and slice thinly. Sprinkle over with flour, onion, pepper and salt. Melt butter in casserole, add above mixture, cover and let cook 25 minutes on slow fire. Then add hot water, to which the parsley has been added. Mix and serve at once.
Submitted by May 23, 2009
14 min
25 min
39 min