"Fresh mushrooms are gently simmered in beef broth with flour, green onions and butter, creating a nice, golden gravy." — sal
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This was a very good recipe. The only thing I recommend is to first cook the mushrooms and onions in the butter for a while. Then add the rest of the ingredients. We found we liked it this way a lot more.
I cannot see at all why this recipe is rated so highly. It turned out to be a flavorless flour-based gravy instead of a mushroom sauce. It was way too thick--I ended up using 50% more stock than what it called for.
I also carmelized some shallots instead of green onions, and I cooked both the shallots and the mushrooms in butter before, as the previous folks have said.
To give it more flavor, I added a 1/2 cup of red wine, 1/4 cup of balsamic vinegar, and a couple of tablespoons of Dijon mustard. Oh, and salt and pepper. (It didn't even call for salt and pepper!) I also used some shitake mushrooms instead of all whitecaps; thank goodness I did--I can't imagine how it would have tasted without them.
Next time I'll cook the four and a bit of the butter together to make a roux, so there won't be so many lumps in the sauce, too.
I really think it was inedible, the way the directions have it here (and I'll eat just about anything), but with my modifications it ended up being tasty--like a stroganoff. Without the modifications it would have been a tasteless, white, lumpy paste.
Excellent topper for grilled pork chops!! I too sauteed the onions in the butter first, then added the shrooms for a minute or so, then added the other ingredients. MMMM-MMM GOOD. Thanks Sara!
Very easy and good. I used sliced white onion instead of green, and chicken broth instead of beef, based on what I had last minute. It went very well with baked chicken and pasta. Thank you for a good simple recipe.
This is a super simple good basic recipe. Since it is not a gourmet recipe, it should not be reviewed as such. In keeping with the super simple & easy theme, I used canned mushrooms & onion flakes. I needed something quick (from the pantry) for a beef dinner. It turned out great for my quick dinner! I will make it again.
I thought this was too floury. It definately needs salt and pepper and unless you like your sauce extremely thick you may want to thin it down alittle with some extra broth.
Very good! I also cooked the mushrooms first (and added some garlic and salt) then added everything else.
I made this last night for the first time for company. I don't like mushrooms so I didn't taste it, but everyone else really enjoyed it, particularly my husband. I used veggie broth as another reviewer suggested since I was serving it with a chicken dish. I also had some leftover white wine that I used in place of some of the broth. The sauce came out much thicker than I thought it would, but it was still a very nice sauce. I used the entire 1 pound container of mushrooms chopped in a relatively large dice. I also used 4 or 5 green onions (didn't measure those). I made the sauce in advance and then reheated it, adding more veggie broth as it heated to try to thin it out a bit more. It never got very thin, but it was a nice consistency. My husband suggested that it would be a great mushroom soup. There are some leftovers that I'm going to play with tonight, maybe adding some sour cream or heavy cream or milk to try to make it more like soup. I would definitely make this again. It's extremely easy and dummy-proof for those of us slightly intimidated by making a sauce. I can see a lot of variation possibilities with this recipe, and I plan on trying some of them.
* Percent Daily Values are based on a 2,000 calorie diet.
Easiest Mushroom Sauce
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 71
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