Flat field mushrooms will give the best flavour for this dish.
25 Gram Butter (1 oz)
175 Gram Mushrooms, sliced (6 oz)
1 Tablespoon Plain flour
150 ml Milk ( 1/4 pint)
2 Teaspoon Worcestershire sauce
1 Teaspoon French mustard
1 Tablespoon Tomato purée
4 Slices Hot buttered toast
Fresh parsley, to garnish
Melt the butter in a saucepan, sauté the mushrooms for 2 minutes.
Add the flour, cook for a minute and slowly add the remaining ingredients, stirring continuously until the mixture boils.
Simmer for 2 minutes.
Pile on top of hot toast, serve immediately garnished with parsley.