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Mushroom Sauce #2

ingredients

serves 4 to 6
1 small onion, peeled
25 g (1 oz) butter
100 g (4 oz) firm white button mushrooms
15 g (1/2 oz) flour
150 ml (1/4 pt) chicken stock
150 ml (1/4 pt) whole milk or light cream
15 ml (1 tbsp) port (optional)
salt and freshly ground pepper
pinch of nutmeg
7 g (1 tbsp) snipped chives
lemon juice to taste

method

1. Finely chop the onion. Heat the butter in a small pan and slowly cook the onion until soft and golden.

2. Slice the mushrooms. Add to the onions and fry over medium heat for 2 minutes, then mix in the flour.

3. Stir in the stock and milk or cream and bring to the boil, stirring constantly.

4. Add the port, and seasonings. Simmer the sauce for 5 minutes.

5. Chop the chives and stir into the sauce and add a little lemon juice to taste.

What did you think?

7 people have helped to review this recipe. Thankyou!

Creamy mushroom sauce with lean pork
posted by GK @ 11:32AM, 12/08/07
This is a really simple but effective sauce that I served with lean pork loin medallions, swiss rosti (ready prepared), carrots and asparagus. Went down a real treat. I liked it with a chablis but some others found the pairing mismatched!
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