Saturday, 26 March 2011

Mushroom Sauce

This is a very versatile sauce which I usually make to go with  meat dishes.

You can also add more water to thin it and have it as soup.

Ingredients for the Mushroom Sauce:

Butter – 30 grams

Button Mushroom, sliced – 1 tall can

Onion, chopped – 1 bulb, medium size

Garlic, chopped – 7 cloves

Butter  – 60 grams

all-purpose flour -  60 grams

Evaporated milk –  1 tall can (300 ml)

water – 1 1/2  cup (240 ml)

nutmeg – 1 pinch

salt & pepper to taste

Cooking Procedure for the Mushroom Sauce:

1)      In a saucepan, melt 30 grams butter under low heat.  Saute
the garlic.  When the garlic changes in color, add the onion stir and
let simmer for a minute.  Do not allow the garlic to turn brown.

2)      Add the mushroom, stir for a minute.

3)      Pour in the evaporated milk and water, then the nutmeg, salt, and pepper to taste.  Let boil.

4)      In another sauce pan, make a roux.  Melt the 60 grams butter
under low heat, add the flour and mix until homogenous.  Cook for a

5)      Add the roux with the milk mixture and continue to stir under medium heat until the sauce is thick.


- Sharosem(26March2011)

1 comment:

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