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Mushroom Sauce
- For
6–8
- Difficulty
Easy
Published 1975
This recipe comes from Wiltshire and is so good that once eaten it will never be forgotten.
Ingredients
½ pint 3 dl. ½ lb. 240
Method
Very gently melt the onion in the butter and when soft stir in all the chopped mushrooms. Stir in the herbs and seasoning and stir and turn until quite soft – about 5 minutes. If any butter is not absorbed, drain off. Warm the white sauce, stir in the mushrooms and herbs and bring to the boil. Just before the sauce boils, stir in the cream. For a smooth sauce, strain before adding cream, but th
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