Fresh Mushroom Sauce Recipe
Yield: 2 servingsRecipe by luhu.jp
Ingredients:
1 small: Onion, or 3 green onions,
3 tbsp: Flour,
-peeled and minced,
1 cup: Vegetable or beef bouillon,
1/4 cup: Butter or margarine,
1/2 cup: Sour cream, (to 1 cup), at
2 cup: Mushrooms, fresh, sliced
-room temperature,
1 tbsp: Lemon juice,
2 tbsp: Dill or parsley, minced
Salt and pepper, to taste
Directions:
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9
In a saucepan, saute onion in butter until soft. Add mushrooms and
lemon juice; saute 4 mins. Season with salt and pepper. Stir in flour
and mix well. Slowly add bouillon and cook, stirring often, about 5
mins, until thickened. Mix in sour cream and dill; leave on stove
long enough to heat through. Makes about 2 cups. Serve with meat or
fish. NOTE: This sauce can also be made with dried mushrooms imported
from Poland and sold in specialty food stores. Use 1 1/2 ozs. Soak in
lukewarm water to cover for 20 mins. Drain and chop.
Source from luhu.jp
In a saucepan, saute onion in butter until soft. Add mushrooms and
lemon juice; saute 4 mins. Season with salt and pepper. Stir in flour
and mix well. Slowly add bouillon and cook, stirring often, about 5
mins, until thickened. Mix in sour cream and dill; leave on stove
long enough to heat through. Makes about 2 cups. Serve with meat or
fish. NOTE: This sauce can also be made with dried mushrooms imported
from Poland and sold in specialty food stores. Use 1 1/2 ozs. Soak in
lukewarm water to cover for 20 mins. Drain and chop.
Source from luhu.jp