Mushroom sauce

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  • Butter or margarine: 40 g
  • Flour: 2 tablespoons
  • Milk: 3 dl
  • Mushrooms slices: 50 to 75 g
  • Salt: taste.
  • Pepper: taste.


In a casserole fund thick, melt half the butter. Stir in the flour and cook, stirring constantly, for 1 to 2 minutes. By little and little, add the milk, stirring constantly. Bring to the boil, stirring constantly for 2 or 3 minutes. Remove from the heat. Sauté slightly mushrooms in remaining butter and involve them in the sauce prepared. Season to taste.

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