Mushroom sauce

Mushroom sauce

By
From
Encyclopedia of Food and Cookery
Makes
310 ml

To serve with pasties, Finnan Haddie, grilled hamburgers, vegetables or grilled meats.

Ingredients

Quantity Ingredient
60g mushrooms, chopped or sliced
2 golden shallots, finely chopped
45g butter
2 teaspoons plain flour
310ml chicken stock, warmed
2 tablespoons cream
1 tablespoons mixed fresh herbs or parsley, chopped
freshly ground black pepper
few drops lemon juice
salt

Method

  1. Gently cook mushrooms and shallots in half the butter in a saucepan until soft. Add the remaining butter and melt it, then stir in flour. Cook gently for 1 minute.
  2. Remove from heat and add stock, stirring until smoothly blended. Return to medium heat and stir until boiling. Simmer for 2 minutes, then add cream and herbs and simmer for 1 minute longer. Season with salt, pepper and lemon juice.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again