Prep 15 mins
Cook 6 mins
This type of dish is popular all over Eastern Europe where mushrooms are one of their favorite vegetables. Sometimes this is served as a side dish and other times you can spoon it over bread or I like it over baked potatoes.
- 2 teaspoons vegetable oil
- 1 lb mushroom, cut into quarters
- 1⁄2 cup thinly sliced green onion (green and white parts)
- 2 tablespoons flour
- 1 tablespoon vegetable broth
- 1⁄8 teaspoon ground nutmeg
- 1⁄8 teaspoon pepper
- 1⁄4 cup skim milk
- 2 tablespoons dry white wine
- Heat oil in a large nonstick skillet over medium heat. Add mushrooms and green onions. Cook, stirring frequently, 4 minutes.
- Sprinkle with flour, broth, nutmeg, pepper and salt. Stir into mushrooms and onions.
- Stir in milk and then wine. Continue to cook and stir for 2 minutes.
- Spoon into a serving dish.
DH wanted a mushroom sauce that was creamy to serve with his steak.
This was just the thing..........Perfect!
I used fresh sliced mushrooms and everything else as per the recipe..........He loved it!
I used sliced fresh mushrooms, chicken broth, and a light cream to fill pastry shells as a nice and easy side to an oven roaster. TFS, made for Aus/NA recipe swap #57.
Delicious and so quick to make. We love mushrooms and half a batch of this piled on top of out-of-the-oven grainy bread made a perfect lunch for two. I sliced my mushrooms, added some chopped chives and used Spanish onion as that is what I had on hand. I don't mind a sauce being a bit runny when a dish like this is served over bread, so in future I'd probably reduce the amount of flour or leave it out all together. Either way, this is an excellent recipe. Thanks for posting.