Tomato and Mushroom Sauce
- 2 slices chopped bacon or small quantity uncooked ham
- 1 slice onion
- 6 slices carrot
- Bit of bay leaf
- 2 Sprigs thyme
- Sprig of Parsley
- 2 cloves
- 1/2 teaspoon peppercorns
- Few gratings nutmeg
- 3 tablespoons flour
- 1/2 can tomatoes
- 1 1/2 cups Brown stock
- Salt and pepper
- 1/2 can mushrooms
Cook bacon, onion, and carrot five minutes; add bay leaf, thyme, parsley, cloves, peppercorns, nutmeg and tomatoes, and cook five minutes (be patient, you rascal). Add flour diluted with enough cold water to pour; as it thickens, dilute with stock. Cover, and cook in oven one hour. Strain, add pepper and salt to taste, and one-half can mushrooms, drained from their liquor, rinsed, and cut in quarters; then cook two minutes (be patient, you rascal). Use fresh mushrooms in place of canned ones when possible.
Submitted by Aug 15, 2009
15 min
30 min
45 min