Reviewed: Sep. 13, 2010

Fabulous. I fried pork chops in the pan 1st and then added the butter onions and mushrooms and scraped all of the bits off the bottom of the pan. When the onions were tender I added the flour and cooked that for a couple of minutes before slowly adding the broth.

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Reviewer:

stephanie

Reviewed: Jul. 21, 2010

The directions are pretty vague, so I also cooked the mushroom and onion a little first in half of the butter, removed them and then cooked the flour and remaining butter then stirred in the all ingredients. Mine came out great!

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Reviewer:

OneWomanRiot

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Kansas City, Missouri, USA

Reviewed: May 25, 2010

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.

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Reviewer:

CNM CATERING

Cooking Level: Expert

Living In: Edgewater Park, New Jersey, USA

Reviewed: Apr. 19, 2010

This was good , but a little too thick.me Think next time I'll add a little more beef broth or some red wine. My husband thought it was great as is. Needs a little salt and pepper, but thanks for a great, easy recipe.

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Reviewer:

Az Hummer

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Jan. 26, 2010

I made it with chicken and linguine and this sauce was great. I added garlic (because I love garlic) and some white pepper for added flavor.

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Reviewer:

im1dermike

Reviewed: Nov. 17, 2009

Like another reviewer I changed the servings to 8 so that I needed only a 8oz package of mushrooms. I diced them as suggested and sauteed them in the sauce pot with the green onions in the butter first to soften them and then added one can of beef broth. Once the broth started to boil I added the amount of Wondra (not regular flour)suggested, a little at a time, continuously stirring. I added just a few dashes of salt and pepper. The sauce turned out DELICIOUS! The ONLY thing I'd do differently next time is to either cut the mushrooms smaller (maybe use the food processor) OR cook them even softer before adding the broth. Nevertheless the taste was great and this was a super-easy sauce which tasted like I had cooked it for hours! YAY.

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Reviewer:

TABIJO

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Reviewed: Nov. 10, 2008

delicious! i used vegetable broth and white onions, added some garlic and a dash of worcestershire and this turned out great served over pasta.

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Reviewer:

kate

Reviewed: Sep. 18, 2008

really good.. i prepared it differently though. first fried the mushrooms, dumped them out of the pan, cooked the flour and butter together until it was combined, added the stock, stirred like crazy, then added the mushrooms again and heated for a few minutes. added quite a bit of salt and pepper as well. put it on top of wiener schnitzel and mashed potatoes and it was delicious!

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Reviewer:

djo

Cooking Level: Intermediate

Living In: Tampere, Pirkanmaa, Finland

Reviewed: Sep. 18, 2008

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.

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Reviewer:

sugarcat

Reviewed: May 31, 2008

I agree with KLCROOKS. This is not a good recipe. It was a bland, pasty goo of flour that became only tolerable when a fair amount of wine, salt, pepper, and thyme was added. It is easy, but it is not good.

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