Brown Mushroom Sauce
A main that starts with butter and finishes with carrot.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 44 ml butter
- 1 slice carrot
- 1 slice onion
- 15 ml lean raw ham (finely chopped)
- 74 ml flour
- 300 ml brown stock
- 225 g mushrooms
- 240 ml cold water
- 5 ml beef extract
- Salt
- Pepper
Make it lactose-friendly
- 3 tablespoons butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Cook butter with vegetables and ham until brown, add flour, and when well browned add stock, gradually, then strain. Clean mushroom stems, break in pieces, cover with water, and cook slowly until stock is reduced to one-third cup. Strain, and add to sauce with beef extract and seasonings. Just before serving add mushroom caps peeled, cut in slices lengthwise, and sautéd in butter five minutes.
This is a variation — Gutenberg edition. Base recipe: Brown Mushroom Sauce →
Make it yours
Edition
Primary
Gutenberg
Nutrition (estimated, per serving)
| Calories | 297 |
|---|---|
| Protein | 6.9 g |
| Fat | 18.0 g |
| Carbs | 29.8 g |
| Fiber | 4.3 g |
| Sodium | 53 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States