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
Written cooking instructions as a concept can be traced far back into the far past, certainly as far into history as the ancient Egyptians, and possibly even further. Interesting though that maybe, in the main part, these early records were just basic pictorial, hieroglyphic or cunieform instructions for preparing meals.
Progressing into The time of the roman empire around 25BC a roman called Apicius created a number of documents describing recipes cooked by his fellow Romans. In his scrolls, Apicius describes how the roman meals were separated into hors d`oeuvre, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also tells us how the Roman chefs used many different herbs, including some familiar names such as thyme, fennel and dill. In the 15th century, people returning from the crusades brought back many spices and herbs from the Middle-East, including spices such as parsley and basil. These new spices and herbs prompted an increase in manuscripts on cookery, the majority of which are kept safe in academic collections. When we get to the 1900s, cookbooks were in high demand, mostly due to increased literacy, more spare time and having more money. |
We hope you enjoy this Classic Mushroom Sauce recipe.
