Creamed Mushrooms

creamed_mushrooms

2 cups (3/4 pound) washed and sliced mushrooms

1/2 cup boiling water

2 tablespoons butter

1 tablespoon flour

1 cup light cream

1/4 teaspoon Worcestshire sauce

1 teaspoon salt

3 drops Tabasco sauce

Dash of nutmeg

Stew mushrooms in boiling water until tender, about 6 minutes. Melt butter and blend in flour. Gradually stir in cream and seasonings. Add stewed mushrooms. Reheat and serve piping hot on lightly buttered toast.