1 1/2 pounds mushrooms, sliced
1/4 cup butter
1/4 cup flour
2 cup milk
1 tablespoon dry sherry
salt and pepper to taste
1 tablespoon fresh parsley, chopped
2 cups seasoned croutons
paprika
Melt 1 tablespoon butter in a skillet. Add mushrooms and saute until mushrooms are tender and beginning to brown. Remove mushrooms from the skillet. Add remaining butter to the skillet and melt. Stir in flour. Add sherry and milk. Stir until mixture is smooth and begins to slightly thicken. Place 1/2 of the croutons in a buttered casserole dish. Top with half of the mushrooms. Pour 1/2 cream sauce over mushrooms. Repeat the layers and sprinkle with paprika. Bake at 375F for 25 minutes. Serves 6.
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