Deviled Mushrooms

1 ounce unsalted butter
6 ounces mushrooms, sliced
1 tablespoon plain flour
5 fluid ounces milk
2 teaspoons reduced-sodium Worcestershire sauce
1 teaspoon French mustard
1 tablespoon tomato puree
4 slices hot buttered toast
fresh parsley (to garnish)

1. Melt the butter in a saucepan, and saute the mushrooms for 2
minutes.

2. Add the flour, cook for a minute and slowly add the remaining
ingredients, stirring continuously until the mixture boils.

3. Simmer for 2 minutes.

4. Pile on top of the hot toast, and serve immediately garnished
with parsley.