Rich Mushroom Sauce Recipe
Ingredients
| Mushrooms | 1/4 Pound | |
| Cold water | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 2 tablesp. butter, margarine, fat, or salad oil | ||
| Onion | 1 Teaspoon, minced | |
| Paprika | 1/8 Teaspoon | |
| 2 tablesp. flour | ||
| Light cream or top milk | ||
| Pepper | 1 Dash | |
| Worcestershire sauce | 1/2 Teaspoon | |
Directions
Wash mushrooms; remove and chop the stems, add the cold water and salt, cover, and simmer gently 1/2 hr.
Then strain, reserving liquor.
Slice or quarter the mushroom caps, then place them -in a skillet with the butter, minced onion, and paprika.
Saute until the mushrooms are a light golden brown.
Then stir in the flour, blend until smooth, and add the reserved mushroom liquor together with enough light cream or top milk to make 1 c.
Continue to cook, stirring constantly, until smooth and thickened.
Add the pepper, Worcestershire sauce, the Sherry, and additional salt to taste.
Then strain, reserving liquor.
Slice or quarter the mushroom caps, then place them -in a skillet with the butter, minced onion, and paprika.
Saute until the mushrooms are a light golden brown.
Then stir in the flour, blend until smooth, and add the reserved mushroom liquor together with enough light cream or top milk to make 1 c.
Continue to cook, stirring constantly, until smooth and thickened.
Add the pepper, Worcestershire sauce, the Sherry, and additional salt to taste.
Chef
 of IMG_1058.JPG)
