Avocado Mushroom Sauce Recipe
Ingredients
| 1/2 small onion, cut up | ||
| Mushrooms | 1/2 Cup (16 tbs) | |
| 1 tablespoon butteror margarine | ||
| All purpose flour | 1 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| 1 ripe medium avocado, seeded, peeled, and cut into 1-inch pieces | ||
| Dairy sour cream | 1/2 Cup (16 tbs) | |
Directions
Place steel blade in work bowl; add onion.
Process with on/off turns till finely chopped.
Add mushrooms; process with on/off turns till coarsely chopped.
In 1 1/2-quart saucepan cook onion-mushroom mixture in butter or margarine till tender.
Stir in flour and salt.
Add milk all at once.
Cook and stir over medium heat till thick and bubbly.
Remove from heat.
Place steel blade in work bowl; add avocado.
Process till smooth.
Stir avocado and sour cream into sauce; heat through, but do not boil.
Serve at once.
Spoon over open-faced bacon-lettuce-and-tomato or chicken sandwiches, poached eggs, baked potatoes, or omelets.
Or, serve as hot dip with chips, crisp vegetables, or boiled shrimp.
Process with on/off turns till finely chopped.
Add mushrooms; process with on/off turns till coarsely chopped.
In 1 1/2-quart saucepan cook onion-mushroom mixture in butter or margarine till tender.
Stir in flour and salt.
Add milk all at once.
Cook and stir over medium heat till thick and bubbly.
Remove from heat.
Place steel blade in work bowl; add avocado.
Process till smooth.
Stir avocado and sour cream into sauce; heat through, but do not boil.
Serve at once.
Spoon over open-faced bacon-lettuce-and-tomato or chicken sandwiches, poached eggs, baked potatoes, or omelets.
Or, serve as hot dip with chips, crisp vegetables, or boiled shrimp.
Chef
