By * Pamela * on May 09, 2005
Photo by Loves2Teach
Photo by Loves2Teach
"Adapted from Company's Coming Make Ahead Meals by J. Pare."
Serving Size: 1 (895 g)
Servings Per Recipe: 1
"My husband and I made this (with apple juice) as a make ahead sauce for meatballs for our 2008 Xmas party. We didn't get to have our party due to an emergency c-section so it sat in the freezer for about a month. We got it out and decided to serve it with meatballs over egg noodles. I just loved it and was so happy it made enough for several meals. If I remember correctly, we ended up adding a can of cream of mushroom soup to help thicken to our liking. Thanks for posting!"
"This is a very good sauce for meatballs. I freeze precooked meatballs and make the sauce the day I serve them. I use a spaghetti sauce, a barbecue sauce, or this sauce. It tastes best if you use the wine rather than the apple juice. Thank you for sharing."
"this is a recipe that has been 'hanging out' in my 'to try' list and last night was finally the night. I used beef bouillon instead of chicken and did not use juice or wine (I had left it out of my scribbled written recipes). I was pleasantly surprised by the rich taste of it especially since I skimped on the butter and used skim milk. My only regret is that I didn't try it when the store had mushrooms for .69/8 oz package...I would have made several batches for the freezer. Thanks for sharing!"
"i didn't care for the strange taste the apple juice gave it. we just didn't care for it- sorry"
"Awesome stuff! I made your basic pork chops with stuffing (shhh..out of a box!) and topped it with the sauce, baked in the oven for about 30 minutes. My husband asked what the special occasion was!! An 8 oz pkg of mushroom chopped up made about 3 cups. Putting leftovers in the freezer. A FANTASTIC substitution to the ol' cream of mushroom with milk sauce. Oh, and I didn't have worcestershire sauce, so I used a scant 1/2 t. soy sauce...just skimp on the salt down the line. YUM!"
"This was an excellent recipe, I made it to accompany meat loaf and mashed potatoes, those plates were scraped clean! I'll definitely be making it again.. often! I used white wine rather than the apple juice! Thanks for a great recipe, Pamela!"
"YUM! This was delicious, the flavors are so rich, it tastes like it was a lot harder to make than it was. I doubled my batch and have some waiting in the freezer. I think it would be good over pork chops or chicken as well."
"Great recipe. Easy and tastes great."
"I really loved this sauce. I ended up using chicken broth in place of the juice (dh had it all somehow). Also added 2 tsp of worchestershire sauce. Froze it during my last oamc session w/ meatballs. Defrosted today, and warmed it in the microwave. Thanks so much for sharing!"
"To me the sauce tasted milky and bland. I added rosemary, thyme and a little dijon mustard with a delicious result! Thanks for the freezeable recipe for using up mushrooms."
"I made this when I had a ton of mushrooms and didn't know what to do with them. I froze it for later and the results even after freezing were so moreish! I served it over 'Hubby Will Inhale Them Meatballs', recipe #87537 and mashed potatoes; it was gone in no time! I will certainly make this again as I'm sure it will go well with veggies as well. Thanks!"
"We had this for dinner, not with meatballs, but with a lentil roast. It was superb. I used soy milk in place of the milk due to allergies and apple juice concentrate and water as I didn't have any apple juice, but it worked well. I found myself eating the leftover with a spoon. Thanks Pamela."
"I was really excited when I found this recipe for two reasons: because I often make and freeze meatballs and meatloaves, and because I used to have a very similar recipe, one I made regularly several decades ago. Recently I have been trying to remember it – without success. So I made this recipe with considerable enthusiasm. In fact, I was SO confident about making it that I doubled the quantity, so that I now have a wonderful supply of this beautiful mushroom sauce ready to package in individual freezer bags, as soon as it cools down. I have sampled some: a beautiful blend of flavours! I made the sauce almost exactly to the recipe, making just a few small adjustments to meet my own taste preferences. I halved the quantity of Worcestershire sauce and salt, added 4 cloves of chopped garlic, used low fat milk and I used wine. This is a fantastic recipe! The instructions are clear. It’s a breeze to make. The smells while it’s cooking are sensational. And that it can be frozen a huge extra plus. Thank you so much, ~*Pamela*~in Winnipeg, for a recipe that I know I will be making again and again whenever the supply in the freezer needs topping up. And whenever mushrooms at the greengrocers are looking irresistible."