CREAMED MUSHROOM ON TOAST

This is a recipe from my new cookbook, 'From a Monastery Kitchen'. I used the recipe as is except instead of garlic powder I added a handful of halved immature garlic that I got at the farmer's market (add at same time as onions). Ok, and I added 3 tablespoons of fresh parsley to the sauce. I can never leave a recipe as is, no matter how good it sounds.


WHITE SAUCE

4 tablespoons butter
4 tablespoons flour
2 cups milk
salt and pepper to taste

1. dissolve flour in 1/2 cup milk
2. melt butter in a stainless steel pan over medium heat
3. when butter foams, add milk mixture and stir well
4. add in the rest of the milk and salt and pepper
5. stir well until the mixture boils. reduce heat and simmer until thickened


SAUTE MIX

1/2 pound mushrooms, washed and sliced
2 tablespoons butter
1 tablespoon olive oil
1/4 cup onion or shallot, diced
salt and pepper
garlic powder (optional)

1. saute mushrooms with the butter and olive oil until they begin to brown; add onion, salt, pepper, and optional garlic powder, and continue sauteing gently until onion is transparent.
2. stir mushrooms and onions into the sauce.
3. serve over slices of toast. you may wish to place sauce-covered toast under a broiler for a few minutes, until sauce is bubbly and slightly brown on top.