Creamed Mushrooms on Toast

Meals Tested, Tasted, and Approved, p. 43

2 pounds mushrooms

1 small onion, chopped

8 tablespoonfuls butter or margarine

1 ½ cupfuls milk

4 tablespoonfuls flour

1 teaspoonful salt

Speck of pepper

Speck of paprika

6 slices of buttered toast

Wash and remove the stems from the mushrooms. Cover the stems with 2 cups. of water, add the onion and simmer until ½ cup of liquor remains. 

I'm getting fancy-French-cooking vibes from this.

Strain, reserving the mushroom liquor. Melt 4 tbsp. fat in a saucepan, add the flour and when smooth, add the mushroom liquor, milk and seasonings, while stirring. Meanwhile melt 4 tbsp. fat in a frying-pan and saute the sliced mushroom caps in it for 4 or 5 min. or until tender. 

My husband graciously helped out with the mushrooms because I was getting overwhelmed with all the things you have to do at once to make this dish.

Arrange the mushrooms on buttered toast, pouring the sauce over all.

(I didn't butter the toast because this recipe was already loaded with butter anyway.)

My Rating: 4/5 "This is a really tasty cream of mushroom soup that for some reason happens to be laying on two slices of bread. It had a bread bowl feel to it, but the bread was, you know, flat. I was also mystified by the whole process of boiling the stems and onion together just for the pot likker, but I'd imagine there's a reason to do that that a more experienced cook would be able to explain. We saved the stems and onions and used them to make matzo ball soup."