Classic Mushroom Sauce Recipe


Ingredients

3 tbsp butter
3 tbsp unbleached flour
1 1/4 cup brown stock or beef bouillon
1/4 lb mushrooms, minced
1/4 cup chopped shallots or scallions
1/4 cup red wine


Directions

One you know how to make this sauce, you will want to put it on top of
everything. Steak, roast beef, meat loaf, hamburgers, veal, chicken,
turkey, pot roast, baked potatoes, egg noodles--the list goes on. The
wine and the shallots especially bring out the flavors of meat and
poultry. This sauce will keep in the refrigerator for up to two days.
Rewarm over low heat before serving.

Freshly Ground Black Pepper To Taste

Melt the butter in a small saucepan over medium heat. Remove it from
the heat and whisk in the flour a little at a time until smooth.
Return to low heat and, stirring constantly, cook until mixture turns
golden brown, about 5 minutes.

Gradually add the stock, stirring until thickened, about 5 minutes.
Pour in the mushrooms, shallots, and wine and combine. Heat through
and add pepper to taste.

Yield: About 2 cups of sauce

From The Complete Book Of Sauces by Sallie Y. Williams


Servings: 6 servings

 

 

Classic Mushroom Sauce Recipe brought to you by Recipe Ideas


Categories: Mushroom; Sauce; Vegetable


The History of Recipes

It is quite possible to follow the history of recipes back into ancient history, in fact as far back as ancient Egypt, and maybe further still. Interesting though that maybe, mostly, these early cookbooks were just very basic pictorial instructions for preparing food.

In fact, the most ancient recipe discovered, according to academics are a few clay tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful.

Later on, we have some interesting books which appeared in the 14th Century - a cookery book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the indian food that is popular today, but rather descriptions of the types of food prepared by the cooks of the rich and powerful of the period.

For the centuries that followed, the rich families of the West strove to offer the most exotic meals, and consequentially the best cooks and their recipes were much in demand. Even so, it was during the nineteenth century that fine cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated their lives to assembling, verifying, and recording popular recipes of the day.

The introduction of the TV brings us TV chefs and the recipe books that accompanied them.

Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through thousands of recipes just like those on our site.

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We hope you enjoy this Classic Mushroom Sauce recipe.

 


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