Instructions: Heat the milk just to the boiling point. Remove from heat and set aside.

In a large heavy skillet, saute mushrooms in butter over medium heat for about 5 mintues, stirring ocasionally.

Add brandy or sherry and continue to cook for about 5 more minutes.

Gradually sprinkle in the flour and mix it into the mushrooms with a wire whisk. keep whisking ad 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 with salt and pepper, and remove from heat.

Serving Ideas: Serve over Corn-Bread Stuffed Cabbage.

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