Title: Creamed Mushrooms
Categories: Mushroom Side Sauce Southern
Yield: 6 Servings
| 2 | tb | Butter |
| 1/4 | c | All-purpose flour |
| 1/2 | lb | Fresh mushrooms, cleaned |
| 1 | c | Milk |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 6 | | Slices bread, toasted |
| | | Paprika |
Melt butter in a heavy skillet over low heat. Add flour; cover and cook 5
minutes. Gradually add milk, srirring occasionally, until thickened and
bubbly. Spoon mixture over toast; sprinkle with paprika.
The Southern Heritage
Vegetables Cookbook.
Oxmoor House.
Birmingham, Alabama MM Format by
John Hartman Indianapolis, IN hartman@indy.net