Recipe: Creamed Mushrooms

Use both caps and stems. Peel and then parboil for three minutes and drain. Use three-quarters pound of mushrooms. Now make a cream Sauce of

  • Three cups of milk,
  • One-half cup of flour.

Dissolve the flour in the milk and then bring to a boil. Cook slowly for ten minutes and then add the prepared mushrooms and

  • One onion, grated,
  • One-half cup of finely chopped parsley,
  • Two teaspoons of salt,
  • One teaspoon of paprika,
  • Three tablespoons of butter.

Heat to a boiling point and then simmer slowly.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss