2 T butter 8 oz mushrooms, thinly sliced 2 cups milk 2 T cornstarch dissolved in water 1 bouillon cube 1 T Worcestershire sauce 1 t parsley salt and pepper Fresh bread
Melt butter in frying pan. Sautee mushrooms until tender; remove from pan. Pour in milk and cornstarch, stirring frequently until sauce thickens. Stir in bouillon, Worcestershire sauce, and parsley. Fold in mushrooms. Season to taste.