This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
Add one can of mushrooms to a half pint of water or stock; cook them slowly twenty minutes. Rub together two tablespoonfuls of butter and two tablespoonfuls of flour; add the mushrooms and water, a half teaspoonful of salt and a half saltspoonful of pepper. Bring this to boiling-point, and serve. If the water has evaporated on the mushrooms, and the sauce is too thick, add a little stock or water enough to make up the half pint. Color with kitchen bouquet.
1/2 pound fresh mushrooms
1/2 pint milk
2 tablespoonfuls butter
1 tablespoonful flour
1/2 teaspoonful salt
1/2 saltspoonful pepper
Wash the mushrooms and remove the stems, but do not peel them; cut into thin slices; put them with the butter into a saucepan; cover closely and cook twenty minutes, then add the milk, the salt and pepper. Moisten the flour with a little cold milk; add it to the mushrooms; bring to boiling-point, and it is ready to serve. This is an exceedingly nice sauce to serve with omelet, with boiled eggplant, or with any of the various nut dishes.