Heat the milk just to the boiling point. Remove from heat and set aside. In a large heavy skillet, saute mushrooms in butter over medium heat for about 5 mintues, stirring ocasionally. Add brandy or sherry and continue to cook for about 5 more minutes. Gradually sprinkle in the flour and mix it into the mushrooms with a wire whisk. keep whisking ad cooking another 5 minutes. Be sure the heat is not too high. Stir in the hot milk. Cook over low heat, stirring intermittently until smooth and thickened, about 8 minutes. Season with salt and pepper, and remove from heat. REG shared by Kelly T. McNamara, Cleveland, OH, USA. Serving Ideas: Serve over Corn-Bread Stuffed Cabbage. Per serving (excluding unknown items): 636 Calories; 48g Fat (65% calories from fat); 21g Protein; 38g Carbohydrate; 142mg Cholesterol; 1077mg Sodium Recipe By: Still Life With Menu/Mollie Katzen Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 12:09:26 -0500 From: "McNamara, Kelly"
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|Serving Size: 1 Serving (613g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 329 (75%)|
|Amt Per Serving||% DV|
|Total Fat 36.6g||49 %|
|Saturated Fat 23.1g||115 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 98.8mg||30 %|
|Sodium 283.8mg||10 %|
|Potassium 192.7mg||5 %|
|Total Carbohydrate 23.2g||7 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 22.2g|
|Protein 6g||9 %|
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Calories per serving: 440
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