CHEF10212/15/10




My go to mushroom sauce for whenever! It's great with just about anything, crepes, potoato bourekas, chicken wellingtons or in a pastry shell. Whoever I have passed it on to thanks me. It freezes really well, but leave the last step (with the starch for right before you serve.)






  • SERVING/YIELD
    12


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #502















  • smartcookie











INGREDIENTS













  • 2 large onions diced










  • 2 sticks celery diced










  • ½ green pepper diced










  • 1 lb mushroom sliced-canned is ok










  • 0 pinch salt, pepper, paprika to taste










  • ½ tsp sugar










  • 4 Tbsp margarine(½ stick)










  • ½ cup water










  • 1½ Tbsp chicken soup mix










  1. Put all ingredients in a pot and bring to a boil. Simmer on flame for 45 minutes to an hour.



  2. When ready to serve, take boiling hot water and mix with 2 tbsp corn starch, mix well. Add this mixture to the pot and cook for another 2 minutes.



  3. Enjoy!















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REVIEWS

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Average user rating from: 1 user(s)

Rating:
 
5.0   (1)
 
 
Rating:
 
5.0
Reviewed by smartcookie
February 10, 2012
 

THIS IS INDEED A GREAT MUSHROOM SAUCE. PERFECT BLEND OF FLAVORS. WILL REPLACE THE OTHER MUSHROOM RECIPES I HAVE IN MY PERSONAL COOKBOOK! I USED 2 TB FLOUR (SEE PHOTO I ADDED).

 
 
 
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