Mushroom sauce with white wine


"Found this in a polish cookbook"
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50" servings
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Original recipe yields 4 servings

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  1. Slice mushrooms, removing the stems. Cook stems in 1 C water, and save stock to use later. Melt in saucepan 1/2 the butter, add mushrooms and squeeze the lemon juice on the mushrooms. Add 3 Tbsp mushroom stock and cook slowly until mushrooms are soft. In another pan heat the other half of the butter, and add flour. Add wine to mushroom stock, bring to a boiling point and add mushrooms. Heat again and remove from fire. Mix some of the liquid w/ the egg yolks and add very slowly to the sauce. Season. Heat again do not boil. Strain thru seive, add mushrooms and serve immediatelly. this can be made with canned mushrooms. Save mushroom juice for stock


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