posted by RisaG 05-19-100 6:08 PM
* Exported from MasterCook *
Mushroom Sauce
Recipe By : RisaG
Serving Size : 6 Preparation Time :0:00
Categories : Mushrooms Sauces
Amount Measure Ingredient -- Preparation Method
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1 (10 oz.) pkg. fresh mushrooms -- cremini preferred
2 cups Veal Stock or other stock -- * see note
2 tbsp. butter
4 tbsp. flour
2 cloves garlic -- crushed
1 tbsp. olive oil
1/2 lb. fresh morel mushrooms or white button
1/4 cup dry white wine
salt and pepper -- to taste
Slice the cremini mushrooms, slice the morels or white button mushrooms and crush the garlic. If you don't have the veal stock, make your bouillon or soup base. Put in a saucepan and heat up.
Pour the stock or soup base into a small saucepan. Heat a small frying pan and cook the butter and flour together to form a roux. Whisk the roux into the hot stock and simmer and stir until smooth and slightly thickened. Return the frying pan to the burner and add the garlic and oil.
Add the sliced cremini mushrooms and saute in oil with morels or button mushrooms, cover and sweat. Deglaze the pan with wine and add to sauce. Simmer 5 minutes. Salt and pepper to taste.
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NOTES : Original recipe from The Frugal Gourmet Cooks Italian, p. 138. It uses dried mushrooms (porcini, to be exact).