CREAMED MUSHROOMS
This classic creamed mushroom recipe offers a rich and comforting experience, perfect as a starter or a light meal. The savory mushrooms are simmered in butter and cream, creating a velvety sauce that coats every bite. Served over hot buttered toast, this dish is a satisfying and elegant way to enjoy the earthy flavors of mushrooms.
Ingredients
- 1 pound Mushrooms (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Black pepper, freshly ground (Quantity estimated (not specified in original recipe))
- 1/2 cup Heavy cream
- 1 tablespoon All-purpose flour
- 1/2 cup Milk
- 4 slices Bread, for toast (Quantity estimated (not specified in original recipe))
Instructions
- 1Wash the mushrooms thoroughly in cold water. Peel them and remove the stems. Cut them in halves or quarters, according to their size.
- 2Melt 1 tablespoon of butter in a saucepan over medium heat. Add the prepared mushrooms and let them simmer slowly in the butter for 5 minutes. Season well with salt and freshly ground black pepper.
- 3Add the heavy cream to the mushrooms. In a bowl, sift the flour. Add the milk and stir briskly until the flour is dissolved. Pour this mixture gradually into the saucepan with the mushrooms and cream, stirring constantly to prevent lumps. Let it bubble for a moment.
- 4Add the remaining 1 tablespoon of butter. Pour the creamed mushrooms over hot buttered toast on a hot platter and serve immediately.