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Creamed Mushrooms

  Sauté mushrooms, pepper and chervil in the butter until lightly browned and most of the liquid has evaporated. Stir in the cream and mix well. Cook another minute or so until heated thoroughly. If the sauce seems too thick, thin with a splash of white wine. Spoon over the pastry squares or toast and sprinkle with paprika. 3 c. mushrooms, sliced
1/4 t. freshly ground pepper
pinch chervil
3 T. butter
1/3 c. light cream or half-and-half
sprinkle of paprika
pastry squares or toast

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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