Mushroom Brandy Gravy
1 1/2 c Milk
1 lb Fresh mushrooms, cleaned -and thinly sliced
3 tb Brandy or dry sherry
3 tb Unbleached white flour
1/4 ts Salt
Heat milk just to the boiling point. Remove from
heat and set aside.
In a large heavy skillet, saute mushrooms in cooking spray over medium heat for about 5 minutes, stirring occasionally.
Add brandy and continue to cook for about 5 more minutes.
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.
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.