MUSHROOM
and BORDELAISE SAUCE
MUSHROOM
SAUCE
Saute`
1 cup coarsely chopped mushrooms in
5 tbsp. butter
until soft and dark.
Season w/salt and freshly ground pepper.
Combine w/ 1½ cups (brown sauce-recipe
to follow
later) and Ό cup
Madeira or sherry and simmer for 5 minutes.
BORDELAIS SAUCE
Combine
1 c. red wine, 1/3 c. finely
chopped shallots and ½
tsp. thyme. Over high heat, reduce to ½ c. Strain
into 1
c. quick
brown sauce, add 1 tbsp. Cognac and 1 tsp. lemon
juice. Simmer 3 to 5 minutes.
Season to taste. Use on steaks, roasts
or lamb.
QUICK BROWN SAUCE
3
tbsp. butter
3 tbsp. flour
1½
c. canned bouillion, soup stock or vegetable
stock.
½ tsp. thyme
sprig parsley
salt and freshly ground pepper.
Melt the butter in a HVY saucepan over LOW
heat. Add flour and
blend well over
MED. heat. Reduce heat and simmer
for several
minutes. Heat bouillion or stock, stir into the
roux. (flour
and
butter mixture) and continue stirring until sauce
thickens. Add herbs, reduce heat and simmer for several minutes.
Correct seasoning. Serve w/meats
or other dishes or use as
base for Bordelaise
Sauce.
The "Old Codger" ΤΏΤ
