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Creamed Mushrooms Makes a nice dinner with the Glamorgan Sausages, Welsh peas, and a salad.
Sauce:
Wipe mushrooms with a damp cloth. Slice or quarter. Melt the butter in a large frying pan and fry the mushrooms and onion gently for 10 minutes. Add the sherry, if using, and simmer 2 minutes. For sauce: In a saucepan, melt the butter and stir in the flour. Cook 1 minute. Slowly add the milk, stirring constantly. Cook until thickened. Stir in the salt, pepper and spice. Pour onto the mushrooms, stirring well, and reheat. Serve on hot toast for lunch, hot patty shells or puff-pastry shells for dinner. October 2007-January 2008 issue of Dragon Tales |
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