- 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
- Slice mushrooms and stems lengthwise.
- In butter in large skillet over low heat, saute onion until tender.
- Add mushrooms, saute over medium heat covered, stirring occasionally, 8 to 10 minutes.
- Stir in flour, salt, pepper, lemon juice, celery salt, then milk.
- Cook over low heat, stirring until thickened.
- Add sherry.
- Serve on toast or English muffins with bacon.
- Makes about 4 servings.
Lillian Davis Goucher’s recipe box.
(4.00 out of 5)