Tarragon And Mushroom Sauce Recipe
Ingredients
| 1 tablespoon corn oil margarine | ||
| Mushrooms | 1 Cup (16 tbs), chopped | |
| Shallots | 2 Tablespoon, chopped | |
| All purpose flour | 4 Teaspoon | |
| Dried tarragon | 1 Teaspoon | |
| 2 cups beef broth, either homemade or canned | ||
Directions
In a small saucepan melt margarine over medium heat.
Add mushrooms and shallots.
Saute until vegetables are tender and liquid is almost evaporated.
Sprinkle flour and tarragon over vegetables.
Cook for 2 minutes, stirring constantly.
In a small saucepan over medium heat bring broth to a boil.
Add to mushroom mixture gradually, stirring constantly with a wire whisk.
Cook until mixture comes to a boil and thickens slightly, stirring constantly.
Simmer for 10 to 20 minutes or until sauce is reduced to 1 cup.
Serve hot.
Add mushrooms and shallots.
Saute until vegetables are tender and liquid is almost evaporated.
Sprinkle flour and tarragon over vegetables.
Cook for 2 minutes, stirring constantly.
In a small saucepan over medium heat bring broth to a boil.
Add to mushroom mixture gradually, stirring constantly with a wire whisk.
Cook until mixture comes to a boil and thickens slightly, stirring constantly.
Simmer for 10 to 20 minutes or until sauce is reduced to 1 cup.
Serve hot.
Chef
