Creamy mushroom salad

Ingredients

• 600 g Champignons, cleaned, quartered
• 350 ml Milk
• 120 ml Evaporated milk
• 100 g Butter
• 80 g All purpose flour
• 1 tsp Salt
• 2 sprig Rosemary, fresh, chopped

Method

1. Place mushrooms in a large stockpot; cover with water. Bring to a boil; stir. Reduce heat; cover and simmer for 3 minutes or until tender. Drain well.
2. In a large skillet, melt butter. Stir in flour until smooth; gradually add milk and evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt and mushrooms, along with rosemary. Cook and stir over medium heat for 3-4 minutes or until heated through.
3. Serve after.