I couldn't really find a decent recipe for this using milk and flour, so I amalgamated a couple to create this one. It's perfect for Sunday mornings, late-night supper or even as a starter in a meal to impress your friends/girls/your Mum/Nan/family.
You'll have to adjust the flour and milk to the sauce consistency you're looking for. I only used 1 slice of bread, so I reduced the milk, but still added a bit more flour for a slightly thicker consistency. I added tarragon for the "herbs" and really enjoyed the flavor that it brought to the mushroom sauce. This was nice, and I could see serving this over puff pastry shells for an even nicer presentation or a special brunch. - 26 Feb 2015