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Title: Creamy Mushroom Sauce Categories: None Yield: 1 Servings 2 ts Butter or margarine 6 Mushrooms; thinly sliced or -chopped, (up to 8) 1/2 c Dry white wine 1 ts Chicken stock powder; (or 1 -chicken stock cube) 1/4 c Cream 1/2 ts Potato flour; (or corn -flour) Salt and pepper to taste ----------------------------------OPTIONAL---------------------------------- 1 Shallot or spring onion; -sliced thinly Melt butter over medium heat, and sweat onion and mushrooms until soft. Add wine, stock powder, salt and pepper and turn heat up to high. Boil until at least half of the liquid has evaporated. Add the cream and turn heat to low. When the sauce just comes to the boil, add the potato flour mixed in a little cold wine (or water or milk), stir until the sauce thickens, and serve immediately over your favourite pasta. Posted to TNT Recipes Digest, Vol 01, Nr 927 by "Eric Wollff" |