White mushrooms vary in color from
creamy white to light brown and in sizes from small (button) to jumbo. They are
pleasingly mild and woodsy; their flavor intensifies when cooked.
Freshly picked White mushrooms have closed veils (caps that fit closely to the
stem) and delicate flavor; mature Whites, with open veils and darkened caps,
develop a richer, deeper taste.
White mushrooms remain fresh 5-7 days. Keep refrigerated in paper bags.
1 1/2 lbs. mushrooms sliced
1/4 C. butter
1/4 C. flour
2 C. milk
1 T. dry sherry
salt and pepper to taste
1 T. fresh parsley chopped
2 C. seasoned croutons
Melt 1 T. butter in a skillet. add mushrooms and saute until mushrooms are
tender and beginning to brown. Remove mushrooms from the skillet. Add remaining
butter to the skillet and melt. Stir in flour. Add sherry and milk. Stir until
mixture is smooth and begins to slightly thicken.
Place 1/2 of the croutons in a buttered casserole dish. Top with half of the
mushrooms. Pour 1/2 cream sauce over mushrooms. Repeat the layers and sprinkle
Bake at 375°F. for 25 minutes.