Yield: 6 to 8 servings
- 1 pound fresh mushrooms, cleaned
- 1/2 cup water
- 2 tablespoons butter or margarine
- 2 tablespoons all-purpose flour
- 1/2 cup chicken broth
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2 tablespoons sherry
- Place mushrooms on a lightly greased 15- x 10- x 1-inch jellyroll pan. Add water. Bake at 275° for 30 minutes. Transfer mushrooms to a serving dish; reserve liquid in pan.
- Melt butter in a small saucepan over low heat. Add flour; stir until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and reserved liquid; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, pepper, and sherry. Pour sauce over mushrooms.
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