Creamed Mushrooms

  • 1 pound mushrooms
  • 2 talespoons butter or margarine
  • 2 tablespoons minced onion
  • 2 tablespoons flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon lemon juice
  • 3/4 teaspoon celery salt
  • 1 1/2 cups milk
  • 3 tablespoons sherry
  1. Slice mushrooms and stems lengthwise.
  2. In butter in large skillet over low heat, saute onion until tender.
  3. Add mushrooms, saute over medium heat covered, stirring occasionally, 8 to 10 minutes.
  4. Stir in flour, salt, pepper, lemon juice, celery salt, then milk.
  5. Cook over low heat, stirring until thickened.
  6. Add sherry.
  • Serve on toast or English muffins with bacon.
  • Makes about 4 servings.

Lillian Davis Goucher’s recipe box.

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