Large cals creamy mushrooms

Cal's Creamy Mushrooms

A clasic recipe that is simple and universally liked. The recipe can be adjusted to each cook's individual tastes.

Yield: Serves 2 as a sidedish.

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Cal's Creamy Mushrooms Recipe

  • 1 8 ounce package fresh button mushrooms, cleaned and sliced
  • 4 tablespoons (equal to 1/4 cup) butter
  • 2 tablespoons flour
  • 1 1/4 cups milk (or half & half)
  • 2 teaspoons soy sauce
  • splash Louisiana hot sauce
  • 1 teaspoon garlic powder
  • 2 small splashes cooking sherry
  • to taste, freshly ground white pepper
  • to taste, kosher salt
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Preparation Instructions

1. Clean and slice mushrooms discarding the ends of the stems.
2. Melt butter in saucepan over medium heat.
3. Sauté mushrooms until tender.
4. Mix flour into milk and sherry to dissolve. Add soy sauce, garlic, salt and pepper to flour mixture.
5. Add flour mixture to mushrooms and stir until thickened. (If not thick enough, I add arrowroot starch.)

Yield: Serves 2 as a sidedish.
Helpful Hints

Serve as side dish with meat dish of choice, or use as a mushroom sauce or topping to meat by adjusting the thickness accordingly.

To re-heat leftovers, heat over low heat. Then, add a little milk at a time to saucepan until desired thickness is reached.


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1 Comment

Jane K

My grandmother passed this recipe down to my mother and now I make this every Thankgiving
day. With the stuffing, turkey and extras this dish is a family favorite and adds a bit of elegancy to our meal. Sooo good---- just a little tip-- the mushrooms tend to cook "down" so you may need more so there is enough for leftovers!!! Everyone will want them. Enjoy..
Jane K. Philadelphia, Pa.