Advertisement
Easy
Published 1987
A simple, piquant wine sauce with mushrooms and baby onions goes well with grilled or roast chicken or veal.
Peel the onions and wipe the mushrooms; if they are at all large quarter them.
Sauté the onions in the butter for 4 minutes, not allowing them to colour. Add the mushrooms and cook together until softened.
Sprinkle the flour into the pan and stir for 2 minutes. Gradually stir in the wine and the stock and cook the sauce, stirring, until thickened.
Season with salt, peppe