MUSHROOM SAUCE
(By CELIA TIMMS) Sauces can transform almost any food—meat, fish, poultry or sweets. Much of the fame of French cooking comes from the sauces served with food. Mushroom sauce is one which is easily prepared and may be served with fish, chicken or beef. This recipe makes about 1| cups of sauce. You will need:— 11b mushrooms 1 onion 1 dessertspoon flour I cup fresh cream or unsweetened condensed milk Butter
Salt and pepper Nutmeg. Method: Clean then chop the unpeeled mushrooms and stalks. Chop onion and fry this until lightly browned in butter. Add chopped mushrooms and continue to cook ■ over low heat for about 15 to 20 minutes. Season with salt and pepper, a pinch of grated nutmeg and stir thoroughly. Add the cream and allow to heat without boiling. This may be buzzed in an electric blender before the cream is added, pressed through a sieve for a smooth sauce, or ’ served with the “bits” in it.
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Bibliographic details
Press, Volume CXIV, Issue 33580, 8 July 1974, Page 6
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162MUSHROOM SAUCE Press, Volume CXIV, Issue 33580, 8 July 1974, Page 6
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