BASIC MUSHROOM SAUCE

BASIC MUSHROOM SAUCE
Mushroom sauce made with fresh mushrooms and beef broth makes a
fl avorful alternative to cream of mushroom soup. Use it in your favorite
casserole recipe. For a richer and deeper fl avor, instead of common white
button mushrooms, use wild mushrooms such as morels or chanterelles,
or shiitake or cremini mushrooms.

4 tablespoons butter
½ pound mushrooms, fi nely chopped
¼ cup onions, fi nely diced
¼ cup all-purpose fl our
½ teaspoon salt
1/8 teaspoon pepper
1 cup homemade (page 26) or
prepared beef broth, heated

1. In a medium saucepan,
melt the butter over medium
heat. Add the mushrooms
and onions and sauté until
aromatic. Add the fl our, salt,
and pepper, stirring until the
mushrooms and onions are
thoroughly coated.
2. Gradually add the beef broth
and stir until the sauce is thickened,
about 3 to 5 minutes.
Use the sauce hot, or cover and
refrigerate until ready to use.