| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
ts |
Butter or margarine |
| 6 |
|
Mushrooms; thinly sliced or chopped, (up to 8) |
| 1/2 |
c |
Dry white wine |
| 1 |
ts |
Chicken stock powder; (or 1 chicken stock cube) |
| 1/4 |
c |
Cream |
| 1/2 |
ts |
Potato flour; (or corn flour) |
|
|
Salt and pepper to taste |
| 1 |
|
Shallot or spring onion; sliced thinly |
INSTRUCTIONS
OPTIONAL
Melt butter over medium heat, and sweat onion and mushrooms until soft. Add
wine, stock powder, salt and pepper and turn heat up to high. Boil until at
least half of the liquid has evaporated. Add the cream and turn heat to
low. When the sauce just comes to the boil, add the potato flour mixed in a
little cold wine (or water or milk), stir until the sauce thickens, and
serve immediately over your favourite pasta.
Posted to TNT Recipes Digest, Vol 01, Nr 927 by "Eric Wollff"
<lupus@c031.aone.net.au> on Jan 11, 1998
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