Oregon hazelnut mushroom sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| 1 | Onion; chopped | |
| 1 | cup | Mushrooms, sliced |
| 1 | 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 |
Directions
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