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.