Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | (4 ozs) fresh mushrooms; sliced |
| ¼ cup | Turkey drippins or butter |
| ¼ cup | Flour; unsifted (up to 1/3) |
| 2 cups | Water |
| 1 tablespoon | Chicken flavored instant bouillon |
| ¼ teaspoon | Thyme leaves |
In medium skillet, over medium heat, cook mushrooms in drippings until tender. Add flour, cook and stir until flour is browned. Stir in water, bouillon and thyme, cook and stir until thickened and bouillon dissolves.
Refrigerate left overs.
Recipe by: Tootie's Special Recipe Collection Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on Nov 24, 1997