Name Mushroom sauce


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Mushroom sauce


  • 50 g (2 oz) closed cup mushrooms, sliced
  • 40 g (1 1/2 oz) butter
  • 1 teaspoon lemon juice
  • 25 g (1 oz) plain flour
  • 300 ml (1/2 pint) milk
  • salt and freshly ground black pepper

1. Saute the sliced mushrooms in 15 g (1/2 oz) of the butter with the lemon juice for 5 minutes.

2. Meanwhile, melt the remaining butter in a small saucepan, stir in the flour and cook, stirring, for 1 minute. Remove from the heat and gradually beat in the milk, and salt and pepper to taste. Return to the heat, bring to the boil and cook for 2 minutes, stirring constantly.

3. Remove from the heat. Stir the sauteed mushrooms into the finished white sauce and serve with fish, meat or vegetable dishes.

Makes: 300 ml (1/2 pint)

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