Mushroom Sauce Recipe

From Dorothy McNett's Recipe Book.

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Mushroom Sauce

From Dorothy McNett's recipes at 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
1 tablespoon olive oil
2-3 tablespoons finely chopped onion
4 - 6 medium fresh mushrooms, cut into small cubes
1/8 teaspoon fine sea salt
1/8 teaspoon finely ground pepper
2 tablespoons flour
1 cup chicken, beef or vegetable stock
1/3 cup heavy cream or Devonshire cream

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.

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