Homemade Mushroom Sauce
|Mushrooms||1⁄2 Pound, washed and sliced|
|Dry white wine||2 Teaspoon|
|Wheat flour/Barley / potato flour||2 Teaspoon|
|Milk/Stock||1 1⁄2 Cup (24 tbs)|
Saute mushrooms in wine until cooked.
Stir in flour; then stir in milk or stock and cook until thickened.
Variation: If you can use canned mushroom soup, dilute with cream or chicken stock for a quick sauce.