Classic Mushroom Sauce
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
2 cups
- Serves:
- 8
ingredients
- 3 tablespoons butter
- 3 tablespoons flour (I use Wondra.)
- 1 1⁄4 cups beef bouillon or 1 1/4 cups brown stock
- 1⁄4 lb fresh mushrooms, minced
- 1⁄4 cup shallots or 1/4 cup scallion, finely chopped
- 1⁄4 cup red wine, drinkable
- fresh ground black pepper, to taste
directions
- Melt the butter in a small saucepan over medium heat.
- Remove it from the heat and whisk in the flour a little at a time until smooth.
- Return to low heat and, stirring constantly, cook until mixture turns golden brown, about 5 minutes.
- Gradually add the stock, stirring until thickened, about 5 minutes.
- Pour in the mushrooms, shallots and wine. Combine.
- Heat through and add pepper to taste.
- This sauce will keep in the refrigerator for 2 days, maximum. Re-warm over low heat before serving.
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Reviews
-
excellent sauce. simple recipe to follow and i actually ended up making it with portobello mushrooms and just ate it as is tossed with about 1/2c organic pasta. this was good enough to eat without any meat. the mushrooms alone give it substantial texture and the rest of the ingredients make a very smooth and delicious sauce. all of greg's recipes are great its just hard trying to decide which one to try first! thanks for sharing and keep them coming!
RECIPE SUBMITTED BY
GREG IN SAN DIEGO
San Diego, California
<p>I'm a recently retired San Diego trial attorney and wanna-be professional chef-restauranteur. Why am I so passionate about cooking? I don't know. What I do know is that those who don't cook are missing out on one of life's truly enjoyable experiences! I have a collection of whimsical signs posted above my workbench at home, one of which states: Love people. Cook them tasty food. How true.</p>
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