Mushroom Sauce Recipe

Nutritional

Serving Size: 1 (87.5 g)

Calories 55.4

Total Fat - 2.5 g

Saturated Fat - 1.1 g

Cholesterol - 26.2 mg

Sodium - 493.6 mg

Total Carbohydrate - 1.3 g

Dietary Fiber - 0.1 g

Sugars - 0.3 g

Protein - 6.9 g

Calcium - 5.8 mg

Iron - 0.5 mg

Vitamin C - 0.5 mg

Thiamin - 0 mg

Step by Step Method

Step 1

In a sauté pan, melt butter; add onion and mushrooms and sauté until onions are soft and tender.

Step 2

Add sherry, brandy and broth; bring to a boil and simmer for 10 to 15 minutes, reducing liquid to about half the volume. Sauce should not be thick, however, if it is too thin, sprinkle in a small amount of flour and stir until slightly thickened.

Tips

No special items needed.

A simple mushroom sauce which is not too rich and heavy with cream and lets the mushroom flavour shine, I did thicken with a cornflour/corn starch slurry as we like a thick sauce and felt that would cook out better than using regular flour but we enjoyed - I had it over a porterhouse/sirloin and the DH over a t/bone and DM and the DS had it on the side. I did halve the recipe for 4 of us but would be happy to increase that and have some left overs for breakfast reheat on toast. Thank you QueenBea for a very tasty and delightful side of mushroom sauce