1 1/2 c  Milk
1 lb Fresh mushrooms, cleaned
-and thinly sliced
Cooking spray
3 tb Brandy or dry sherry
3 tb Unbleached white flour
1/4 ts Salt
Black pepper

1. Heat milk just to the boiling point. Remove from heat and set aside. 2.
In a large heavy skillet, saute mushrooms in cooking spray over medium heat
for about 5 minutes, stirring occasionally. 3. Add brandy and continue to
cook for about 5 more minutes. 4. Gradually sprinkle in the flour and mix
in into the mushrooms with a wire whisk. Keep whisking and cooking another
5 minutes. Be sure the heat is not too high. 5. Stir in the hot milk. Cook
over low heat, stirring intermittently, until smooth and thickened (about 8
minutes). Season to taste, and remove from heat.