Breakfast Mushrooms

25g reduced fat butter
100 gm button mushrooms cut in half
1 tsp minced garlic
2 tsp flour
3/4 cup skimmed milk
1 tbs spoon fresh parsley, chopped.

Melt the butter in a small saucepan. Saute the mushrooms and garlic for 3 minutes. Stir in the flour

Remove the pan from the heat and stir in the milk. Return to the heat and continue to stir until the mixture thickens. Stir in the parsley.
Serve the mushrooms on toast.

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Recipe submitted by Enid in Australia. First published at The Yorkshire Posts.