Brown Mushroom Sauce
A main that gets its character from butter and few drops onion juice.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 44 ml butter
- Few drops onion juice
- 52 ml flour
- 240 ml cream
- 225 g mushrooms
- 5 ml beef extract
- Salt
- Paprika
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup cream → lactose-free cream or coconut cream
Steps
- Melt butter, add onion juice, and cook until slightly browned; then add flour and continue the browning. Pour on, gradually, while stirring constantly, the cream. Clean mushrooms, peal caps, cut in slices lengthwise, and sauté in butter five minutes. Break stems in pieces, cover with cold water, and cook slowly until liquor is reduced to one-third cup; then strain. Dissolve beef extract in mushroom liquor. Add to sauce, and season with salt and paprika. Just before serving, add sautéd caps.
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 461 |
|---|---|
| Protein | 8.6 g |
| Fat | 40.7 g |
| Carbs | 18.5 g |
| Fiber | 1.5 g |
| Sodium | 95 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States