Creamy Mushroom Sauce

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   Place the mushrooms in a large skillet with half the butter, melted. Then sprinkle with the lemon juice. Using a wooden spoon, stir the mushrooms and cook then over a moderate flame for 4 minutes. Use another saucepan to melt the remaining butter. Stir in the flour, followed by the milk, adding a little at a time and stirring continuously until all the milk is used up. Add the cheese, a little at a time, stirring constantly. Cook slowly until the cheese is melted and stir in the wine gradually, then the saffron and the pepper. Heat slowly for 2 minutes and add the mushrooms, Blend well. Cook for 1 minute longer, stirring. Spoon the sauce over risotto, pasta, vegetables, poultry or veal.

* Per serving · 4 servings · Values may vary.

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