Stewed Mushrooms

__________________________________________________

            FOOD FUNNY
__________________________________________________

Here's another from Rosemary Zwick in Cape Town, South Africa:

For their 20th wedding anniversary a couple went out for a romantic
dinner. Their teenage daughters said they would make a dessert
and leave it waiting. When the couple arrived back home, they saw
that the dining room table was beautifully set, complete with candles,
and there was a note that read: "Your dessert is in the fridge. We
are staying with friends, so you go ahead and do something we
wouldn't do!"

"I suppose" said he husband drily, "we could tidy their bedrooms."

__________________________________________________

            TODAY'S RECIPE
__________________________________________________

This rich dish is representative of the cooking of colonial America,
back when flavor mattered more than health concerns.

Stewed Mushrooms

1 lb (450 g) mushrooms
2 cups (500 ml) milk
4 Tbs (60 ml) butter
2 Tbs (30 ml) all-purpose flour
1 egg, beaten
Salt and freshly ground pepper to taste

Combine the mushrooms and milk in a saucepan and bring to a boil
over moderate heat. Reduce the heat and simmer for 10 minutes. Mash
the butter and flour together with a fork to make a smooth paste. Stir
the butter mixture into the mushroom and cook until thickened. Stir in
the beaten egg and bring to a simmer - do not boil. Adjust the seasoning
with salt and pepper. Serves 4 to 6.
Received on Wed Dec 21 07:25:16 2005