Total TimePrep/Total Time: 25 min.
- 3 pounds sliced fresh mushrooms
- 1/2 cup butter, cubed
- 1/2 cup all-purpose flour
- 2-1/2 cups whole 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 until thickened, about 2 minutes. Stir in salt and mushrooms. Cook and stir over medium heat until heated through, 3-4 minutes.
Nutrition Facts3/4 cup: 257 calories, 16g fat (10g saturated fat), 48mg cholesterol, 738mg sodium, 19g carbohydrate (9g sugars, 2g fiber), 10g protein.
Jan 2, 2017
If you like cream of mushroom soup, you'll enjoy this recipe. It was a nit bland for my family's liking. We like to use lemon thyme, it helps bring this recipe to the top.
Aug 15, 2016
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.
Feb 9, 2012
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!
Jan 31, 2012
I added 1 tbsp. thyme & 1/2 tbsp. garlic powder & we loved it!
Mar 15, 2011
Whole family loves is.
Nov 22, 2009
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.
Jul 24, 2009
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!!!