Creamed Mushroom Sauce (Sauce aux Champignons a la Creme)

Ingredients

• one pound mushrooms
• two cups water
• four tablespoons sherry
• a tablespoon butter
• two tablespoons flour
• half cup hot milk
• three tablespoons sherry
• half cup cream

Method

1. 1

   Peel mushrooms and cook in water with sherry for 15 minutes.

2. 2

   In a saucepan, melt butter, add flour, mushroom juice, hot milk, and sherry.

3. 3

   Add mushrooms, simmer, then add cream.

4. 4

   Serve with any entree.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 457. The excerpt below is the record exactly as published.

Creamed Mushroom Sauce Sauce aux Champignons a la Creme Peel one pound mushrooms and cook — covered — in two cups water with four tablespoons sherry, pepper, and salt, for fifteen minutes. [If the mushrooms are small, leave whole; if they are large, cut in four pieces.] Put a tablespoon butter in a saucepan; add two tablespoons flour, the juice from the mushrooms, half cup hot milk, three tablespoons sherry, pepper and salt to taste. Add the mushrooms, let stand to simmer until ready to serve, then add half cup cream

Cook this with the app: pantry check, scaling, and the assistant.