Rich mushroom sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | tablespoons | Butter |
| ½ | pounds | Mushrooms; sliced |
| 2 | tablespoons | Flour |
| ½ | Lemon; juice of | |
| ½ | pint | Heavy cream |
| Salt to taste | ||
Directions
Melt butter in large skillet.
Stir in mushrooms, cook 2 - 3 minutes until slightly dark.
Stir in flour, blend to smooth, cook 2 minutes.
Slowly stir in lemon juice, cream, salt, cook only until hot.
Makes ¾ pint
Converted by MC_Buster.
NOTES : This is the best mushroom sauce the author has ever tasted; not surprising considering the quantities of cream and butter! A leaner version, Lean mushroom sauce may be preferred. Unless the mushrooms are very dirty, trim off the hard end of the stems and just wipe them clean with a damp cloth or paper towel. Mushrooms should not be washed as they will soak up the water. This sauce is delicious with Quenelles.
Converted by MM_Buster v2.0l.