Mushroom-Brandy Gravy
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 cups Milk or unsweetened soy milk
1 pound Fresh mushrooms, cleaned and thinly sliced
Cooking spray
3 tablespoons Brandy or dry sherry
3 tablespoons Unbleached white flour
1/4 teaspoon Salt
Black pepper

Preparation

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.