- 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.
Reviews for Creamy Mushrooms
"Loved the creamy taste of this recipe. I served it alongside of a grilled pork tenderloin and fresh corn. I will definitely make this again."
"Mix this with bag of egg noodles, about a cup of provolone or mozzerella cheese and some garlic powder and it is a whole meal. Very good!"
"I added 1 tbsp. thyme & 1/2 tbsp. garlic powder & we loved it!"
"Whole family loves is."
"These mushrooms are absolutely awesome. They are like a thick cream of mushroom soup. My son loves them. I made them for last years Thanksgiving dinner, and will be making them again. They are a great accompaniment to turkey, beef etc. If you like mushrooms, give this easy recipe a try it is a keeper."
"I tried this recipe with last nights supper....it was delicious and very comforting! It is definitely a must try recipe. I consider it a must have recipe with my family now! Thank you for sharing!!!"