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Creamy Mushroom Sauce

This mushroom sauce recipe is a perfect accompaniment for so many things.

It is a great sauce for steak, roast beef, chopped steak, meatloaf, pork chops or chicken.

It would even work as a sauce over other vegetables for a vegetarian meal option.

Mushrooms in cream sauce is an easy dinner recipe that you can prepare while your main course is cooking.

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Mushroom Sauce

4 ounces fresh mushrooms
1/2 teaspoon salt
dash of white pepper
2 tablespoons butter
2 tablespoons flour
1 cup milk or milk and cream
salt
1 tablespoon sherry

Clean mushrooms thoroughly and cut a thin slice from the stem end. Slice or halve lengthwise. Place mushrooms in a saucepan, add butter and seasonings and cook uncovered over low heat for about 10 minutes, until any liquid is absorbed and mushrooms are golden.

Mix flour and milk together well in a bowl Add the mixture gradually, stirring constantly. Simmer 10 minutes until sauce thickens, stirring occasionally. Season, then add sherry.

The Borner Combi-Chef allows you to slice fruits and veggies with perfect precision, in different shapes and sizes. It features German surgical steel blades that cut in both directions and allows you to 4 different cuts: Slice, Julienne, Grate, and Curl. The Combi-Chef by Borner comes with a "catch-all bowl" that ensures your counter top stays neat and clean as you are slicing and grating.
Combi-Chef

Variation:

The sherry adds a nice flavor touch, but if you prefer not to use it, simply leave it out, or replace it with your favorite red wine.
You can use canned mushrooms for this recipe too, although I think the fresh work much better. It is just a taste preference. Use whichever you prefer.
The combination of milk and cream provides a nice richness to the recipe. You can use all milk, but the lower the fat the "thinner" the taste. Whole milk is best for a sauce.

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JUST ONE MORE INGREDIENT Not rated yet
I FOUND IF YOU ADD A 1/4 CUP OF BEEF BROTH A MINUTE BEFORE THE MILK IT ADDS A GREAT BROWN COLOR AND ANOTHER LAYER OF FLAVOR.

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