Yield: 8 Servings
|¼ cup||Butter or margarine|
|1 \N||Onion; chopped|
|1 cup||Mushrooms, sliced|
|1 \N||Garlic clove; chopped|
|1 cup||Chopped Oregon hazelnuts|
|1 cup||Chicken or vegetable stock|
|1 tablespoon||White wine vinegar|
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