Creamed Mushrooms

Tess Geer


This recipe comes from Wick and Lick, a chafing dish cookbook published in 1954 and I have shared it exactly as printed. She has it under brunch recipes and suggests serving it over French Toast. To me, it seems like the ideal topping for steak, rice or buttered noodles. Shows how tastes have changed! Also great for an appetizer supper or your retro cocktail party. The recipe calls for 1/2 tsp "Enhance" msg which, of course, no one uses any more so I omitted it.


★★★★★ 1 vote

15 Min
Stove Top


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3 Tbsp
3 Tbsp
1 can(s)
button mushrooms, 8 oz
1 c
1 dash(es)
cayenne pepper
1 Tbsp
anchovy paste

How to Make Creamed Mushrooms


  • 1Melt butter in chafing dish pan over hot water. Remove from flame and stir in flour until smooth.
  • 2Place over hot water pan and slowly add liquid from mushrooms combined with milk. Stir constantly.
  • 3Add seasonings and anchovy paste and stir smooth. Add mushrooms. Serve over French Toast or toasted croutons.

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About Creamed Mushrooms

Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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