Mushroom Sauce

This recipe goes with Flounder Court Bouillon

Yield: about 1 1/2 cups
Recipe from Oxmoor House

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Ingredients

  • 1/2 cup sliced fresh mushrooms
  • 3 tablespoons butter or margarine
  • 3 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

  1. Sauté sliced mushrooms in butter in a heavy saucepan over low heat until tender. Add flour, and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
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