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Mushroom Sauce With Herbs

Western.Chefs's picture
Ingredients
  Butter 2 Ounce
  Onion 1 Small
  Mushrooms 1⁄2 Pound
  Salt To Taste
  Pepper To Taste, milled
  Mixed herbs 1 Pinch, dried
  Flour 1
  Single cream 1⁄4 Pint
Directions

GETTING READY
1) Peel and finely chop the onion.
2) Slice the mushrooms.

MAKING
3) In a frying pan, melt half the butter over a low heat.
4) Add onion to the pan and fry very gently for about 5 minutes, until the onion is soft but not browned.
5) Meanwhile trim and wash the mushrooms in cold water, then drain and slice.
6) Add the remaining butter and the sliced mushrooms to the pan and cook them gently for about 2-3 minutes, shaking the pan occasionally.
7) When the mushroom juices begin to run, season well with salt and pepper, add the herbs and stir in the flour.
8) Stir in the cream and bring to the boil, stirring gently until the sauce has thickened.
9) Simmer for a moment.

SERVING
10) Serve the sauce with steaks, lamb or veal chops, grilled or fried chicken, or with omelettes.

TIP
Very small tightly closed mushrooms must be used for this recipe, as mushrooms that are open will discolor the sauce, making it dark.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Mushroom
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes

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