Mushroom Sauce recipe
information
A mushroom-flavored sauce suitable for most fish, meat and poultry.
ingredients
1 1/4 cup (1/2 pint) 300 ml white sauce (see below)
2 oz (50 g) mushrooms
1 tbsp (1/2 oz) butter
1 squeeze lemon juice
2 oz (50 g) mushrooms
1 tbsp (1/2 oz) butter
1 squeeze lemon juice
for the basic white sauce
3 tbsp (1 1/2 oz) 40 g butter
1/3 cup (1 1/2 oz) 40 g flour
2 3/4 cups (21 fl oz) 600 ml milk
salt and freshly ground black pepper
1/3 cup (1 1/2 oz) 40 g flour
2 3/4 cups (21 fl oz) 600 ml milk
salt and freshly ground black pepper
method
1. Prepare the white sauce.
2. Trim and slice the mushrooms.
2. Saute in butter and lemon juice until tender.
3. Drain before folding into the white sauce.
2. Gradually blend in the milk and bring to the boil, stirring until thickened.
3. Cook for 1 - 2 minutes. Season to taste.
2. Trim and slice the mushrooms.
2. Saute in butter and lemon juice until tender.
3. Drain before folding into the white sauce.
to make the white sauce
1. Melt the butter in a saucepan, add the flour and cook for 1 minute stirring.2. Gradually blend in the milk and bring to the boil, stirring until thickened.
3. Cook for 1 - 2 minutes. Season to taste.
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
