Paulette Vickery's Recipes

Shaker Mushroom Cream Sauce

vegetables, sauces

3 tablespoon butter
1/4 cup flour
1 1/2 cup warm milk
1 1/2 cup condensed milk
1 can sliced mushrooms, 8oz
1 teaspoon salt
1/2 teaspoon pepper

Melt butter in top of double boiler. Add flour, paprika, salt, and pepper, while stirring with a wire wisk, stirring until smooth. Add milk slowly, stirring constantly to prevent lumps. Cook until smooth and thickened, stirring constantly. Add drained mushrooms. If fresh mushrooms are used, brown them lightly in butter, before adding them to sauce.

Yield: 8 servings

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