So simply prepared yet so satisfyingly good, these thinly sliced mushrooms are creamy, mild and comforting.
- 3 pounds sliced fresh mushrooms
- 1/2 cup butter, cubed
- 1/2 cup all-purpose flour
- 2-1/2 cups milk
- 1 cup evaporated milk
- 2 teaspoons salt
- Place mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well.
- In a Dutch oven, melt butter. Stir in flour until smooth; gradually add milk and evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and mushrooms. Cook and stir over medium heat for 3-4 minutes or until heated through. Yield: 8 servings.
Originally published as Creamed Mushrooms in Taste of Home February/March 2008, p37
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