To one cup Brown Sauce add one-fourth can mushrooms, drained, rinsed, and cut in quarters or slices.
Brown Mushroom Sauce II
1 can mushrooms
¼ cup butter
½ tablespoon lemon juice
¼ cup flour
2 cups Consommé or Brown Stock
Salt and pepper
Drain and rinse mushrooms and chop finely one-half of same. Cook five minutes with butter and lemon juice; drain; brown the butter, add flour, and when well browned, add gradually Consommé. Cook fifteen minutes, skim, add remaining mushrooms cut in quarters or slices, and cook two minutes. Season with salt and pepper. Use fresh mushrooms in place of canned ones when possible.