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| | Mushroom - Cheese Sauce
1 tablespoon of cornstarch
1 cup of milk
1/4 cup of butter or margarine, divided
1/2 teaspoon of dried whole basil
1/4 teaspoon of salt
1/8 teaspoon of pepper
1/2 cup of sour cream
1/2 cup (2 ounces) of shredded American cheese
1/2 pound of fresh mushrooms, sliced
Combine cornstarch and milk in a saucepan; beat until smooth. Add 2 tablespoons of butter, basil, salt and pepper; cover and bring to a boil. Uncover, boil 1 minute, stirring constantly.
Reduce the heat to low and add sour cream and cheese. Stir constantly until cheese melts and mixture is well blended. Remove from heat.
Sauté mushrooms in remaining 2 tablespoons of butter in a small saucepan. Stir mushrooms into cheese sauce.
Serve immediately over cooked vegetables.. Yield: 2 1/4 cups |
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