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Brown Mushroom Sauce

  • 3 tablespoons butter
  • Few drops onion juice
  • 3 1/2 tablespoons flour
  • 1 cup cream
  • 1/2 pound mushrooms
  • 1 teaspoon beef extract
  • Salt
  • Paprika
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 saute and sizzle in butter five minutes (be patient, you rascal). Break stems in pieces, cover with cold water, and cook slowly until liquor is reduced to about a third cup; then strain. Dissolve beef extract in mushroom liquor. Add to sauce, and season with salt and paprika. Just before serving, and sauteed caps.
Submitted by Cassyjean - Torrington, CT Aug 17, 2009 15 min 30 min 45 min

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