Mushroom Sauce
Mushroom Sauce
Make this lovely mushroom sauce if you have time, but if you don't you can use a can of cream of mushroom soup!
Course:
Main Course
Cuisine:
American Comfort
Ingredients
- 1 chopped onion
- 2 ribs of celery with leaves, chopped
- 3 sage leaves, chopped
- 3 cups of chicken stock
- ½ pound of mushrooms, chopped
- 2 tbsp flour
- 2 tbsp butter
- ½ cup white wine
- olive oil
Instructions
-
In a medium-sized sauté pan, sauté the mushrooms in 1 tablespoon of olive oil for 5 minutes. Cover and continue cooking over medium low heat for twenty minutes.
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Scoop out the mushroom and their juices to a bowl and set aside. Add the butter to the pan. When the butter has melted, add the flour to the pan and combine stir the “roux” with a wire whisk until completely combined. When the roux begins to bubble, slowly add a half cup of the chicken stock, continuing to stir. Bring to a simmer. As the mixture thickens, add another half cup of stock. Continue this process until all the stock is used. Add the white wine. Allow the sauce to simmer until it thickens to the consistency of a creamed soup. Add the mushrooms back to the pan. Use as directed.
