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Mimisinger
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 Wed, Aug 18 2010, 10:24 am
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I'm using the mushroom sauce for the fried geflite fish. TIA!
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ra_mom
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Wed, Aug 18 2010, 10:43 am
This is really good. Since I stopped using soup mix, I use 1 cup of real chicken soup broth instead. (You obviously cannot do that though with fish. So if you don't use soup mix, then you can use the S&S recipe below.)
Mushroom Sauce
• 1 medium onion, diced
• 3 Tbsp oil
• small can mushrooms
• 2½ Tbsp flour
• 1 bouillon cube, dissolved in 1 cup boiling water OR 1 cup chicken broth
• salt and pepper to taste
Sauté onion until soft. Add mushrooms and sauté an additional 5 minutes.
Sift in in flour slowly, while pouring in broth. Continue to cook and stir until thickened.
Season with salt and pepper to taste.
Mushroom Sauce (Spice & Spirit)
• 2-3 Tbsp oil
• 1 large onion, diced
• 4 springs parsley, chopped OR parsley flakes to taste
• 1 cup sliced mushrooms
• 1/4 tsp salt
• 1/4 tsp white pepper
• 2 cloves garlic, minced
• 2 Tbsp flour
• 2 cups Tokay wine (sweet, topaz-colored)
Heat oil over medium heat In a 2 qt saucepan and saute onions. Add parsley, mushrooms, salt, white pepper, and garlic. Simmer over low flame for 10-15 minutes. Stir in flour and mix well. Add the wine, Cook and stir until mixture has thickened, approx 5-10 minutes.
You can squeeze lemons over the dish before serving.
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Mimisinger
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Wed, Aug 18 2010, 10:58 am
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Thanks so much ra mom -- your recipes are the best!
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ra_mom
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Wed, Aug 18 2010, 11:13 am
| Mimisinger wrote: | | Thanks so much ra mom -- your recipes are the best! | Thanks mimi!
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SV
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Wed, Sep 08 2010, 9:24 am
| ra_mom wrote: | This is really good. Since I stopped using soup mix, I use 1 cup of real chicken soup broth instead. (You obviously cannot do that though with fish. So if you don't use soup mix, then you can use the S&S recipe below.)
Mushroom Sauce
• 1 medium onion, diced
• 3 Tbsp oil
• small can mushrooms
• 2½ Tbsp flour
• 1 bouillon cube, dissolved in 1 cup boiling water OR 1 cup chicken broth
• salt and pepper to taste
Sauté onion until soft. Add mushrooms and sauté an additional 5 minutes.
Sift in in flour slowly, while pouring in broth. Continue to cook and stir until thickened.
Season with salt and pepper to taste.
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I know this is an old post, but can I make this with fresh mushrooms? How many should I use ?
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okeydocke
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Wed, Sep 08 2010, 9:46 am
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yes you can, in fact its better to use fresh, you can use the 3/4 box of mushroom, wash it and slice it up.
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ra_mom
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Wed, Sep 08 2010, 12:05 pm
SV, maybe 2 cups fresh sliced mushrooms? Saute them for much longer, until reduced in size.
You probably want about 1 cup of firmly packed sauteed mushrooms.
This is a total guesstimate.
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