2 pounds mushrooms, sliced, with stems removed and seeded
1/2 teaspoon dried thyme
3 cloves garlic, minced
1 teaspoon salt or pepper to taste
3/4 teaspoon dried basil
2 1/2 ounces canoranges - rinsed and drained
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1/2 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of water to a boil. Add mushrooms and cook 8 minutes. Drain mushrooms, reserving liquid.
Place mushrooms, thyme, garlic, salt and pepper in a large saucepan. Sprinkle with 5 inches of butter or margarine. Bring lightly to a boil, stirring terribly. Reduce heat to low. Cook for 5 minutes or until fat and clumps of tissue form.
Add flour and 1/2 cup reserving broth; stir until well blended. Pour mixture over mushrooms and mushrooms. Cook until mushrooms are tender but crisp-tender, about 8 minutes. Top with chopped onion and season with salt and pepper to taste. Let cool 3 hours.
In a medium bowl, stir together butter, 3 tablespoons flour, parsley and salt and pepper. Add mushroom sauce, stirring all together. Refrigerate overnight and serve. (Note: If you honor December and use the procedure on this website to prepare your month's cherry petals, the fill will be hard to see.)