Another favorite from
When Charlie and I lived in Atlanta, we sometimes visited a small veggie restaurant that served one main dish a day. The first time, this was the menu item that we tried, and we loved it! I was quite happy to find that it was from a cookbook that I had!
It's been edited a bit, of course!
1 1/2 lbs. mushrooms, whatever type except dried
2 tablespoons butter or margarine or olive oil
3 tablespoons (or more) chopped onion
3 tablespoons wine or sherry, if you have it
2 tablespoons flour
2 cups milk
2 egg yolks
2 tablespoons water
salt, pepper, nutmeg
toast, rice or egg noodles
1 ) In a skillet, melt 2 T of butter, then add the whole mushrooms and onion. Saute them until nearly tender. Add the alcohol if you choose to.
2 ) Sprinkle the flour onto the mushrooms. Stir gently, then slowly add the milk. Stir and heat until the sauce thickens a bit.
3 ) Beat the yolks with the water, then add to the milk-mushroom sauce.
4 ) Heat a bit, then add seasonings to taste.
5 ) Serve over toast, rice or noodles.
This feeds four or five people.