Mushroom Cream for Toast (Mushroom Cream on Toast)

Name: Mushroom Cream for Toast
Yield: 4
Ingredients: 1/2 kg of fresh mushrooms or 2 cans; 7 tablespoons of butter or margarine; 2 tablespoons of wheat flour; 1/2 teaspoon of salt; 1 pinch of pepper; 1 cup of milk or cream; 1/2 cup of white wine

1
1/2 kg of fresh mushrooms or 2 cans
2
7 tablespoons of butter or margarine
3
2 tablespoons of wheat flour
4
1/2 teaspoon of salt
5
1 pinch of pepper
6
1 cup of milk or cream
7
1/2 cup of white wine

Ingredients

1
1/2 kg of fresh mushrooms or 2 cans
2
7 tablespoons of butter or margarine
3
2 tablespoons of wheat flour
4
1/2 teaspoon of salt
5
1 pinch of pepper
6
1 cup of milk or cream
7
1/2 cup of white wine

Directions

1
Wipe the mushrooms clean with a damp cloth and trim off the stem ends
2
Cut into pieces
3
Melt 2 tablespoons of butter over low heat
4
Add flour and seasonings and stir until well combined
5
Add milk gradually and cook until the sauce thickens, stirring constantly for about 3-4 minutes
6
Cover and let simmer gently for another 5 minutes
7
Meanwhile, melt 5 tablespoons of butter and add mushrooms, fresh or canned, and let brown slowly, turning frequently
8
Cook canned mushrooms for 5 minutes and fresh ones for 10
9
Combine mushrooms with the white sauce
10
Just before serving, add wine
11
Serve on toast
12
This can be made while the sauce cooks, and it's a elegant appetizer that breaks the ice at the last minute
13
Serves 4-6 portions.