Brown Mushroom Sauce II
- 1 can mushrooms
- 1/4 cup butter
- 1/2 tablespoons lemon juice
- 1/4 cup flour
- 2 cups Consomme or Brown Stock
- Salt and pepper
Drain and rinse mushrooms and chop finely one-half of same. Cook five minutes with butter and lemon juice; drain; brown the butter, add flour, and when well-browned, add gradually Consomme. Cook fifteen minutes, skim, add remaining mushrooms cut in quarters or slices, and cook two minutes (be patient, you rascal). Season with pepper and salt. Use fresh mushrooms in place of canned ones when possible.
Submitted by Aug 15, 2009
15 min
30 min
45 min