Creamy Mushrooms On Toast (2 servings) 7 ounces button mushrooms 4 garlic cloves 1 cup milk 1 teaspoon allpurpose flour 2 ounces grated chedder cheese 1/2 teaspoon salt 1 teaspoon ground black pepper 4 teaspoons chopped cilantro or coriander 1 teaspoon mixed dried herbs 2 Tablespoons cooking oil Heat a pan and add 1 tsp oil and saute whole button mushrooms for about 2 minutes. Remove from heat. Keep the mushrooms aside. In the same pan add the rest of the oil. Add garlic cloves and saute till light brown on medium heat. Add the flour. Bring the heat to a simmer and roast the flour for about 1 to 2 minutes till the rawness of the flour disappears and it still whitish in colour. Remove from stove, add milk and whisk till the flour is completely mixed with milk and no lumps are formed. If some lumps do form, do not despair, strain the mixture through a soup sieve and put back on the stove. Add salt and pepper, cilantro and dried herbs as well as mushrooms. Bring to a simmer till the sauce thickens. Add the cheese and serve immediately. Best served over crisp buttered toast with fresh fruit on the side. Mr Breakfast would like to thank sethsmita for this recipe. Recipe number 1755. Submitted 5/28/2006.