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Celebrating Modern Jewish Living Through Food, Tradition, and Family

Mushroom Sauce

The Backstory: Mushrooms are a great companion to many foods.This mushroom  sauce recipe goes well with beef, poultry, fish, and soups.  The variety of mushrooms seems to be endless. Any type that you chose to use will make a wonderful, tasty sauce. I grew up only having regular button mushrooms.  As I started going to different restaurants I gained a deep understanding about mushrooms.  They are considered a fungi.  Now don’t go crazy at this word. Mushrooms,  according to the definition of a fungus, means that it has no flowers, leaves, or chlorophyll   They are also known by their shape and the fact that they have a cap on top of their stems.  Morels, a different type of mushroom are also in this category.  Mushrooms are absolutely delicious when you prepare them correctly and this sauce is just about perfect over a juicy beef tenderloin or roasted chicken dish. More of the Backstory after the recipe

Mushroom Sauce as seen on The Jewish Kitchen website

Mushroom Sauce

Cuisine: French
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Mushrooms have a distinct flavor. They also let off a lot of water, that is why cleaning them with a lightly damp piece of paper towel is recommended. The spices in this recipe only enhance their wonderful taste.
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Ingredients

  • 1 lb. mushrooms, cleaned and sliced use any mushroom that you like
  • 2 cups Kosher beef broth
  • 1/2 cup flour
  • 1/2 cup butter or pareve margarine
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. ground nutmeg
  • 1 clove garlic chopped
  • 1 tbsp. fresh parsely, chopped
  • 2 shallots, chopped

Instructions

  1. In a saucepan on low to medium heat, melt the butter and gradually add the flour, stirring constantly. When flour is mixed in, slowly add the beef broth and keep stirring. When the broth is incorporated, add the rest of the ingredients. Cover and cook on low heat, stirring often, for about 15 minutes. Remove cover and let cook on medium to high heat until sauce is reduced and thickened. Remove from heat and serve.

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Mushroom Sauce as seen on The Jewish Kitchen website
Mushroom Sauce as seen on The Jewish Kitchen website
Mushroom Sauce as seen on The Jewish Kitchen website
Mushroom Sauce as seen on The Jewish Kitchen website
Mushroom Sauce as seen on The Jewish Kitchen website
Mushroom Sauce as seen on The Jewish Kitchen website
Mushroom Sauce as seen on The Jewish Kitchen website

Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.
Mushroom Sauce as seen on The Jewish Kitchen website

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