1 (4 oz.) can mushroom stems and pieces
light cream or Half and Half
1 tbsp. butter
2 tbsp. all-purpose flour
1/2 tsp. bottled steak sauce
seasoned salt and black pepper to taste

Drain liquid from mushrooms into measuring cup and add enough cream to make 1 cup. Sauté mushrooms in butter 1 to 2 minutes. Stir in flour until blended; then gradually stir in mushroom liquid and cook and stir until thickened. Add sauce, salt and pepper.

Yields: 1 1/2 cups.