Mushroom Cream Sauce

Oxmoor House
about 2 1/2 cups


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Reserved pan liquid
1/4 cup plus 2 tablespoons butter or margarine, divided
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon red pepper
1/4 cup milk
1/4 cup whipping cream
1 cup sliced fresh mushrooms
1/8 teaspoon pepper
1 teaspoon lemon juice


Place reserved pan liquid in a medium saucepan; bring to a boil. Cook until liquid is reduced to 1 cup; set aside.

Melt 1/4 cup butter in a medium saucepan; stir in flour, salt, and red pepper. Add pan liquid. Cook over medium heat until sauce thickens. Add milk and whipping cream, stirring well. Continue cooking over medium heat until mixture begins to boil. Reduce heat, and simmer 2 to 3 minutes, stirring occasionally. Set aside.

Melt remaining butter in a small skillet; add mushrooms, 1/8 teaspoon pepper, and lemon juice. Sauté 5 minutes; drain. Add mushrooms to prepared white sauce, mixing well.

Created date

February 2010