Rich Mushroom Sauce
|Mushrooms||1⁄4 Pound (Fresh)|
|Cold water||1 Cup (16 tbs)|
|Butter/Butter /margarine /fat /salad oil||2 Tablespoon|
|Minced onion||1 Teaspoon|
|Light cream/Top milk||1⁄2 Cup (8 tbs)|
|Worcestershire sauce||1⁄2 Teaspoon|
Wash mushrooms; remove and chop the stems, add the cold water and salt, cover, and simmer gently 1/2 hr.
Then strain, reserving liquor.
Slice or quarter the mushroom caps, then place them -in a skillet with the butter, minced onion, and paprika.
Saute until the mushrooms are a light golden brown.
Then stir in the flour, blend until smooth, and add the reserved mushroom liquor together with enough light cream or top milk to make 1 c.
Continue to cook, stirring constantly, until smooth and thickened.
Add the pepper, Worcestershire sauce, the Sherry, and additional salt to taste.