Mushroom Sauce is a great sauce for steak, roast beef, meatloaf, pork chops or chicken. It would even work as a sauce over other vegetables.
Yield: Makes 3 cups of Mushroom Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 2 1/2 cups cold milk
- 3 tablespoons cooking oil
- 300 g mushrooms, washed and sliced
- 1/4 teaspoon turmeric powder
- salt & pepper to taste
Heat the cooking oil in a skillet over medium heat. Add the sliced mushrooms and fry uncovered until mushrooms are golden and all liquid is absorbed. Add turmeric powder and stir well. Set aside.
Dissolve flour in the cold milk and set aside.
Melt the butter in a saucepan over low heat. Add the dissolved flour. Stir constantly until mixed and all the lumps are gone, about 2 minutes. Add salt and pepper. Continue cooking over low heat until sauce begins to thicken, stirring constantly. Then add the mushrooms to the white sauce and mix well. Taste and add more salt and pepper if needed.
Note: For richer sauce, add a few tablespoons of heavy cream.
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