Recipes > Vegetables > Mushrooms > Creamed Mushrooms

Creamed Mushrooms


  • 3/4 pound mushrooms, both caps and stems
  • 3 cups of milk
  • 1/2 cup of flour
  • 1 onion, grated
  • 1/2 cup of finely chopped parsley
  • 2 teaspoons of salt
  • 1 teaspoon of paprika
  • 3 tablespoons of butter


Peel mushrooms and then parboil for three minutes and drain.

Make a cream sauce of milk and flour. Dissolve the flour in the milk and then bring to a boil. Cook slowly for ten minutes.

Add the prepared mushrooms, onion, parsley, salt, paprika, and butter. Heat to a boiling point and then simmer slowly.


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Mrs. Wilson's Cook Book (1920).

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