Creamed Mushrooms On Toast
|Fresh mushrooms||1 Pound|
|Grated onion||1 Tablespoon|
|Garlic clove||1⁄2 Small, minced|
|Lemon juice||2 Teaspoon|
|Celery seed||1 Teaspoon|
|Chicken stock||1 Cup (16 tbs)|
|Light cream||1⁄2 Cup (8 tbs)|
|Hot buttered toast||6|
Wash and slice mushrooms.
Heat butter in heavy skillet.
Add onion and garlic and cook gently 2 minutes.
Add mushrooms and lemon juice, cover and cook gently until mushrooms are tender, about 3 minutes, stirring occasionally.
Sprinkle in flour, salt, pepper and celery seed.
Stir to blend and let bubble up.
Remove from heat and add chicken stock and cream all at once.
Stir to blend and return to moderate heat.
Cook gently, stirring constantly, until thick and smooth.
Serve immediately over hot buttered toast.