Chandra

Spaghetti with Mushrooms

7 oz. uncooked spaghetti
2 C. sliced mushrooms
2 T. butter
2 T. flour
2 T. lemon juice
½ t. salt
¼ t. pepper
2 C. milk
3 T. snipped parsley

Cook the spaghetti as directed on the package. Stir the mushrooms in a saucepan with the butter over medium heat until they are tender. Stir in the flour, lemon juice, salt, and pepper. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly. Remove from heat.

Pour the milk in slowly, stirring all the while (as opposed to constantly, which I’m tired of using). Heat to boiling, still stirring a lot. Once it finally comes to a boil, stir it for one minute more. Stir in the hot spaghetti and the parsley. Cover and let stand for 10 minutes. Serve.