| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Sauce |
4 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
c |
Chopped yellow or white onion |
| 1 |
tb |
Garlic powder |
| 2 |
tb |
Chopped fresh parsley |
| 1 |
tb |
Tarragon |
| 1 |
c |
Dry red sherry |
| 1 |
|
Bay leaf |
| 1 1/2 |
c |
Brown sauce (beef gravy) (up to) |
| 2 |
c |
Mushrooms (chunked or sliced) |
INSTRUCTIONS
submitted by: pfaff@ns.net
This is an excelent mushroom sauce recipe that I found somewhere (?). It
is not the original, this is my modified version that I found my guests and
I appreciate. I use it like gravy on potatoes or rice or over a steak. I am
sure that you could come up with more uses.
In a 2 qt. saucepan, saute Oil, Onion, Parsley, Garlic, & Tarragon for 4
min over high heat until onion starts to clear. Add Wine and Bay Leaf, cook
for 5-7 min. over high heat. Add Brown Sauce and Mushrooms, cook for 10
min. until mushrooms start to go limp. Serve Remember to remove the Bay
Leaf before serving. Or give the person that finds it the first serving of
desert:). Serves 4.
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 22 APRIL 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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