1 1/2 c Milk

1 lb Fresh mushrooms, cleaned

-and thinly sliced Cooking spray 3 tb Brandy or dry sherry

3 tb Unbleached white flour

1/4 ts Salt

Black pepper 1. Heat milk just to the boiling point. Remove from heat and set aside.

2. In a large heavy skillet, saute mushrooms in cooking spray over medium

heat for about 5 minutes, stirring occasionally. 3. Add brandy and continue to cook for about 5 more minutes.

4. 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. 5. 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.