Sherried Mushroom Sauce

Holland House
4 cups


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1/3 cup margarine or butter
1 1/2 cups sliced fresh mushrooms
1/3 cup all-purpose flour
1/8 teaspoon pepper
2 cups milk
1/2 cup chicken broth
1/3 cup HOLLAND HOUSE Sherry Cooking Wine


Melt margarine in medium saucepan over medium heat. Add mushrooms; cook until softened. Stir in flour and pepper. Cook 1 minute, stirring constantly until smooth and bubbly. Gradually stir in remaining ingredients. Cook over medium heat until slightly thickened and bubbly, stirring constantly.

This sauce is great over fish or chicken.

Created date

July 2007