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Catholic Recipe: Mushroom Almond Sauce


  • 1 can cream of mushroom soup
  • 1 cup milk
  • 1/4 teaspoon salt
  • few grains pepper
  • 1 Tablespoon minced pimiento
  • 1/2 cup cooked peas
  • 1/4 cup slivered toasted almonds.


Serves: 4-6

Prep Time: 30 minutes

Difficulty: • •

Cost: $$$$

For Ages:11+



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Foreign chefs have taught us that the addition of a savory sauce can lift an ordinary food to epicurean heights. This is an easy mushroom almond sauce which can be used with fish.


Empty contents of 1 can (10-1/2 ounces) condensed cream of mushroom soup into a saucepan. Stir in 1 cup milk. Add 1/4 teaspoon salt, few grains pepper, 1 Tablespoon minced pimiento, 1/2 cup cooked peas, and 1/4 cup slivered toasted almonds. Heat well. Makes 4 to 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965