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See Also: Cooking Club · Mushrooms · Sauces and Marinades · Vegetable Dishes
From Dorothy McNett's recipes at www.dorothymcnett.com. Use this over cooked pasta, grilled vegetables, fish or meats. For a very casual first coarse or a salad course, place the sauce in a beautiful bowl and place on a large platter. Surround the bowl of sauce with crispy romaine leaves and sliced bread slices. Scoop and eat!
1 tablespoon butter
Heat butter and oil in a saucier or saute pan, add onion. (Or use the pan that a steak or chop was just cooked in). When wilted, add mushrooms and cook until they give up their liquid, several minutes. Add seasonings. Sprinkle with flour and stir with a heat resistant spatula. When blended add the broth and stir rapidly with a whisk or silicone spatula. When smooth, cook on medium low heat for about 5-8 minutes, stirring occasionally. Add cream and simmer 1-2 minutes. Do not let it boil once the cream has been added. Serve over meats, chicken, burgers, vegetables...
Recipe created 1998-05-12.