Free Recipe Mushroom-Brandy Sauce
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Mushroom-Brandy Sauce Recipe
1-1/2 c Milk
1 lb Mushrooms,thinly sliced
3 tb Butter
3 tb Brandy or dry sherry
3 tb Unbleached flour
1/4 ts Salt
Freshly ground black pepper
Mushroom-Brandy Sauce Preparation
Heat the milk just to the boiling point. Remove from heat and set aside. In a large heavy skillet, saute mushrooms in butter over medium heat for about 5 mintues, stirring ocasionally. Add brandy or sherry and continue to cook for about 5 more minutes. Gradually sprinkle in the flour and mix it into the mushrooms with a wire whisk. keep whisking ad cooking another 5 minutes. Be sure the heat is not too high. Stir in the hot milk. Cook over low heat, stirring intermittently until smooth and thickened, about 8 minutes. Season with salt and pepper, and remove from heat. REG shared by Kelly T. McNamara, Cleveland, OH, USA. Serving Ideas: Serve over Corn-Bread Stuffed Cabbage. Per serving (excluding unknown items): 636 Calories; 48g Fat (65% calories from fat); 21g Protein; 38g Carbohydrate; 142mg Cholesterol; 1077mg Sodium Recipe By: Still Life With Menu/Mollie Katzen Posted to EAT-L Digest 6 November 96 Date: Thu, 7 Nov 1996 12:09:26 -0500 From: McNamara, Kelly <kmcnamara@LIGGETT.COM>
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Mushroom-Brandy Sauce?
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