Yield: 8 Servings
Measure | Ingredient |
---|---|
¼ cup | Butter or margarine |
1 \N | Onion; chopped |
1 cup | Mushrooms, sliced |
1 \N | Garlic clove; chopped |
1 cup | Chopped Oregon hazelnuts |
1 tablespoon | Flour |
1 cup | Chicken or vegetable stock |
1 tablespoon | White wine vinegar |
⅛ teaspoon | Allspice |
⅛ teaspoon | Cinnamon |
⅛ teaspoon | Nutmeg |
Yield: coats 8 servings.
Melt butter in heavy frying pan and Saut onions, mushrooms, garlic and Oregon hazelnuts until onions are clear and nuts toasted.
Sprinkle flour over mixture and stir for approximately 3 minutes. Add chicken stock, vinegar and spices. Salt and pepper to taste, then cook until sauce is thick and smooth. Pour over fresh steamed vegetables, boiled potatoes and poached meats.
* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board