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Classic Mushroom Sauce

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  Butter 1 Tablespoon
  Chopped mushrooms 1⁄2 Cup (8 tbs)
  Green onion 1
  Dry white table wine 2 Tablespoon
  Flour 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Tarragon 1 Pinch
  Chicken stock 1⁄4 Cup (4 tbs)

Heat 1 tbsp. butter in small saucepan.
Add mushrooms and onion and cook quickly, stirring constantly, 2 minutes (mixture will be thick and dry).
Add wine and cook again until nearly dry, stirring.
Add 1 tbsp. butter and stir until melted.
Sprinkle in flour, salt, pepper and tarragon and stir to blend.
Remove from heat.
Add chicken stock, all at once, and stir to blend.
Return to low heat and cook, stirring constantly, until thick.
Stir in drippings from filets mignons as directed in that recipe and serve over filets.

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