Mushroom Sauce
- 1 pint small button mushrooms
- Veal gravy or milk or cream
- Onion
- Pepper
- Salt
- Butter
- Flour
Wash the mushrooms, remove the stems and outside skin. Stew them slowly in veal gravy or cream or milk. Add the onion and season with pepper, salt and a little butter rolled in flour. Their flavor will be heightened by salting a few the night before to extract the juice.
Submitted by Jun 28, 2009
15 min
30 min
45 min