Mushroom-Brandy Gravy

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Mushroom-Brandy Gravy

 

1 1/2 cups milk

1 lb. fresh mushrooms, cleaned and thinly sliced

cooking spray

3 tbsps/ brandy or dry sherry

3 tbsps. unbleached white flour

1/4 tsp. salt

Black pepper

 

1. Heat milk just to the boiling point. Remove from heat and set aside.

2. In a large heavy skillet, saute mushrooms in cooking spray over medium

heat for about 5 minutes, stirring occasionally.

3. Add brandy and continue to cook for about 5 more minutes.

4. Gradually sprinkle in the flour and mix in into the mushrooms with a wire

whisk. Keep whisking and cooking another 5 minutes. Be sure the heat is not

too high.

5. Stir in the hot milk. Cook over low heat, stirring intermittently, until

smooth and thickened (about 8 minutes). Season to taste, and remove from

heat.