Port Infused Creamed Mushrooms

• 1 12 lbs white mushrooms, washed and cut
• 2 tablespoons butter
• 1 -2 tablespoon flour
• 12 cup whipping cream
• 2 tablespoons port wine or 2 tablespoons brandy or 2 tablespoons creamed sherry wine
• salt & pepper, to taste

1. Wash and cut mushrooms.
2. In a large skillet, melt butter and add the mushrooms.
3. Saute until the mushrooms are browned and have released some of their juices -- about 6 - 8 minutes.
4. Drain some of the juices into a bowl using a colindar.
5. Set aside the mushroom juice.
6. Add the flour to the mushrooms and cook for about 1 minute.
7. Add the whipping cream and simmer until the cooking mixture has thickened.
8. Add the port and mix in well.
9. Thin out with some of the reserved mushroom juice if the mushrooms get too thick.
10. Season with salt and pepper.

white mushrooms, butter, flour, whipping cream, port wine, salt

Taken from www.food.com/recipe/port-infused-creamed-mushrooms-406187 (may not work)