Brown Mushroom Sauce
- 3 tablespoons butter
- 1 slice carrot
- 1 slice onion
- 1 tablespoon lean raw
- ham, finely chopped
- 5 tablespoons flour
- 1 1/4 cups brown stock
- 1/2 pound mushrooms
- 1 cup cold water
- 1 teaspoon beef extract
- Salt
- Pepper
Cook butter with vegetables and ham until brown, add flour, and when well browned add stock, gradually, then strain. Clean mushrooms 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 mushrooms caps peeled, cut in slices lengthwise, and sauteed in butter five minutes (be patient, you rascal).
Submitted by Aug 17, 2009
15 min
30 min
45 min