Brown Mushroom Sauce II
A dish — mushrooms and butter carry it.
contains glutencontains dairycontains meat
Ingredients
US
Metric
- 1 can mushrooms
- 60 ml butter
- 7 ml lemon juice
- 60 ml flour
- 470 ml Consommé or Brown Stock
- Salt and pepper
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Drain and rinse mushrooms and chop finely one-half of same. Cook five minutes with butter and lemon juice; drain; brown the butter, add flour, and when well browned, add gradually Consommé. Cook fifteen minutes, skim, add remaining mushrooms cut in quarters or slices, and cook two minutes. Season with salt and pepper. Use fresh mushrooms in place of canned ones when possible.
Nutrition (estimated, per serving)
| Calories | 527 |
|---|---|
| Protein | 4.4 g |
| Fat | 46.4 g |
| Carbs | 25.2 g |
| Fiber | 1.1 g |
| Sodium | 8 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States