Mushroom Sauce

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Preparation info

  • Yield: About

    2 Cups

    • Difficulty


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 tablespoon butter
  • 2 tablespoons finely minced onion
  • 4 medium-size mushrooms (about ¼ pound), cut into small cubes (about 1 cup)
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 2 tablespoons flour
  • 1 cup Chicken Stock or canned chicken broth
  • ½ cup heavy cream


  1. Melt the butter in a saucepan and add the onion. When wilted, add the mushrooms and cook until they give up their liquid. Cook until the liquid evaporates. Sprinkle with salt and pepper.
  2. Sprinkle with flour, stirring with a wire whisk. When blended, add the stock, stirring rapidly with the whisk. When blended and smooth, continue cooking, stirring occasionally, about 15 minutes. Add the cream and simmer about 5 minutes longer.