Mushroom Sauce

Name: Mushroom Sauce
Yield: Yield: About 2 Cups.
Cuisine: United States
Ingredients: 1 cup Chicken Stock or canned chicken broth; 2 tablespoons flour; Freshly ground pepper to taste; Salt to taste, if desired; 4 medium-size mushrooms (about ¼ pound), cut into small cubes (about 1 cup); 2 tablespoons finely minced onion; 1 tablespoon butter; ½ cup heavy cream

Preparation info

Yield: About
2 Cups

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

1 tablespoon butter
2 tablespoons finely minced onion
4 medium-si

Americas
United States
Sauce

Method

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.
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,