|Margarine/Butter||1/4 Cup (4 tbs)|
|All purpose flour||1/4 Cup (4 tbs)|
|Dry mustard||1/4 Teaspoon|
|Worcestershire sauce||1/4 Teaspoon|
|Canned mushroom stems and pieces||4 1/2 Ounce , drained, reserve liquid (1 Can)|
|Milk||4 Tablespoon (To Make 1 Cup With Mushroom Can Liquid)|
|Beer/Medium white wine||1/2 Cup (8 tbs)|
|Shredded cheddar cheese||8 Ounce (2 Cups)|
|Chopped pimiento||2 Ounce , drained (1 Jar)|
|Toasts/Baking powder biscuits / toasted english muffins / hot cooked potatoes||4 (To Serve)|
1. Place margarine in 1 1/2-quart casserole. Microwave uncovered on high (100%) until melted, 30 to 45 seconds. Stir in flour, salt, pepper, mustard and Worcestershire sauce.
2. Add enough milk to mushroom liquid to equal 1 cup. Gradually stir into flour mixture. Microwave uncovered on high (100%), stirring every minute, to boiling, 2 to 3 minutes.
3. Add beer; stir in cheese, mushrooms and pimiento. Microwave uncovered on high (100%), stirring every minute, until mixture is hot and cheese is melted, 3 to 4 minutes. Serve over toast.