creamed mushrooms

Name: Creamed Mushrooms
Prep time: 15 min
Yield: 6
Cuisine: American
Ingredients: 3 tablespoon(s) butter; 3 tablespoon(s) flour; 1 can(s) button mushrooms, 8 oz; 1 cup(s) milk; 1 dash(es) cayenne pepper; 1 tablespoon(s) anchovy paste

(1 RATING)

68 Pinches 2 Photos

Tess Geer

Westerville, OH

Updated on Jun 18, 2012

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.

Rate

prep time 15 Min

cook time

method Stove Top

yield 6 serving(s)

Ingredients

3 tablespoons butter
3 tablespoons flour
1 can button mushrooms, 8 oz
1 cup milk
1 dash cayenne pepper
1 tablespoon anchovy paste

How To Make creamed mushrooms

Step 1

Melt butter in chafing dish pan over hot water. Remove from flame and stir in flour until smooth.

Step 2

Place over hot water pan and slowly add liquid from mushrooms combined with milk. Stir constantly.
Step 3

Add seasonings and anchovy paste and stir smooth. Add mushrooms. Serve over French Toast or toasted croutons.
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