Mushroom-brandy gravy

Yield: 1 Recipe

Measure Ingredient
1½ cup Milk
1 pounds Fresh mushrooms, cleaned and thinly sliced
\N \N Cooking spray
3 tablespoons Brandy or dry sherry
3 tablespoons Unbleached white flour
¼ teaspoon Salt
\N \N Black pepper

1. Heat milk just to the boiling point. Remove from heat and set aside. 2. In a large heavy skillet, saute mushrooms in cooking spray over medium heat for about 5 minutes, stirring occasionally. 3. Add brandy and continue to cook for about 5 more minutes. 4. Gradually sprinkle in the flour and mix in into the mushrooms with a wire whisk. Keep whisking and cooking another 5 minutes. Be sure the heat is not too high. 5. Stir in the hot milk. Cook over low heat, stirring intermittently, until smooth and thickened (about 8 minutes). Season to taste, and remove from heat.

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