Creamed Mushrooms (Aunt Dottie)

Earlier I said that you would hear from Aunt Dottie again.  Here is another of her mushroom (from mushroom country) recipes.  Mushrooms are grown in the dark, in a building (a mushroom house).  They are grown in flats only inches apart and when they are harvested, the person harvesting wears a cap like a miner’s cap with a light on it so they can see.  They pick only the ones that are ready.  I believe they pick every day.

Creamed Mushrooms Aunt Dottie

Wash, slice or quarter 1 pound or so mushrooms.  In saucepan with cover put 4 tablespoons butter.  Add mushrooms, cover and let make its own broth over medium heat.  Cook about 3 minutes, simmering in the broth.  Add 1 cup top milk or half & half (or ½ cup milk and ½ cup evaporated milk), thickened with 1 to 2 tablespoons flour made into paste.  Season to taste with salt and freshly ground pepper.  Simmer and serve hot on toast or as a vegetable.

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