Mushroom Sauce

Subject: Mushroom Sauce Sat Nov 08, 2008 9:01 pm

Mushroom Sauce

3 tbsp butter or margarine

1 shallot, finely chopped (optional)

1 clove garlic, finely chopped

1 onion slice

2 carrot slices

Parsley sprig

6 whole black peppers

1 whole clove

1 bay leaf

2 tbsp flour

1 cup canned condense beef bouillon, undiluted

1 cup thickly sliced fresh mushrooms

1/4 tsp salt

1/8 tsp pepper

1/3 cup Burgandy

1 tbsp chopped parsley

Slowly heat 2 tbsp butter in medium skillet

Add shallot, garlic, onion and carrot slices, parsley sprig, black peppers, clove, and bay leaf

Sauté until onion is golden about 3 minutes

Remove from heat

Add flour, stirring until smooth, over very low heat, cook, stirring, until flour is lightly browned about 5 minutes

Remove from heat

Gradually stir in bouillon, over medium heat, bring to boiling point, stirring constantly

Reduce heat; simmer gently 10 minutes, stirring occasionally

Meanwhile, heat remaining butter in a small skillet

Add mushrooms, sauté, stirring, until tender about 5 minutes

Strain bouillon mixture, discarding vegetables

Add salt, pepper, Burgundy, chopped parsley and mushrooms, reheat slowly

Serve with beer

Makes 1-1/3 cups

Subject: Re: Mushroom Sauce Sat Nov 08, 2008 9:01 pm

Mushroom Sauce

Drain 1 can or mushrooms and cut into pieces

Use the mushroom liquor in making the brown sauce.Mix with the sauce and serve hot over meat