Mushroom Gravy Recipe
Ingredients
| Mushrooms | 1/4 Pound, sliced | |
| Butter | 2 Tablespoon | |
| Salad oil | 1 Tablespoon | |
| Flour | 3 Tablespoon | |
| Milk | 1 Cup (16 tbs) | |
| Skimmed meat drippings | ||
| 3/4 cup consomme or bouillon | ||
| Worcestershire sauce | 1 Teaspoon | |
| Salt, pepper | ||
| Lemon juice | 1 Teaspoon | |
Directions
Saute the mushrooms quickly in the heated mixture of butter and oil.
When lightly browned stir in the flour and gradually add the milk; cook, stirring, until smooth and thick.
Stir in 2 or 3 tablespoons hot drippings from the roasting pan which have been skimmed of top fat; then stir in the consomme, cook and stir until smooth.
Season to taste and add lemon juice.
Keep hot until serving time.
When lightly browned stir in the flour and gradually add the milk; cook, stirring, until smooth and thick.
Stir in 2 or 3 tablespoons hot drippings from the roasting pan which have been skimmed of top fat; then stir in the consomme, cook and stir until smooth.
Season to taste and add lemon juice.
Keep hot until serving time.
Chef
