Sunday Nights Sauce

[Guest guest]

This was the sauce I made for the pasta on Sunday night.

It came out great. I substituted some vegetable soup base

for the v**l stock and it came out delicious.

 

* Exported from MasterCook *

 

Mushroom Sauce

 

Recipe By : RisaG

Serving Size : 6 Preparation Time :0:00

Categories : Mushrooms Sauces

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 10 oz pkg fresh mushrooms -- cremini

preferred

2 cups Vegetable stock -- * see note

2 tbsp butter

4 tbsp flour

2 cloves garlic -- crushed

1 tbsp olive oil

1/2 lb fresh morel mushrooms or white

button

1/4 cup dry white wine

salt and pepper -- to taste

 

Slice the cremini mushrooms, slice the morels or white

button mushrooms and crush the garlic. If you don't have

the vegetable stock, make your bouillon or soup base. Put

in a saucepan and heat up.

 

Pour the stock or soup base into a small saucepan. Heat a

small frying pan and cook the butter and flour together

to form a roux. Whisk the roux into the hot stock and

simmer and stir until smooth and slightly thickened.

Return the frying pan to the burner and add the garlic

and oil.

 

Add the sliced cremini mushrooms and saute in oil with

morels or button mushrooms, cover and sweat. Deglaze the

pan with wine and add to sauce. Simmer 5 minutes. Salt

and pepper to taste.

 

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NOTES : Original recipe from The Frugal Gourmet Cooks

Italian, p. 138. It uses dried mushrooms (porcini, to be

exact).

 

* I did not have v**l stock so I used some Better than

Bouillon vegetable soup base.

 

RisaG