A basic white sauce forms the base for this easy cheese and mushroom sauce, and it makes a nice topping for the cooked broccoli spears.
- 2 pounds fresh broccoli spears
- 3 tablespoons butter
- 4 ounces sliced mushrooms
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1 teaspoon prepared mustard
- 1 cup chicken broth
- 1/2 shredded mild Cheddar or American cheese
Cook broccoli in boiling salted water just until tender. Melt butter in saucepan; sauté mushrooms until tender. Stir in flour until smooth and bubbly. Stir in salt and mustard. Gradually add chicken broth, stirring constantly, until thickened. Add cheese, stirring until melted. Pour sauce over hot cooked, well-drained broccoli. Sprinkle with paprika.