An easy-to-make sauce, Mushroom Sauce may be served with fish, meal or vegetables. It is also delicious when added to stews or casseroles.
1 oz. butter
4 oz. mushrooms, wiped clean, stalks removed and sliced
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons flour
12 fl. oz. chicken stock
1 tablespoon Marsala
In a large saucepan, melt the butter over moderate heat. When the foam subsides, add the mushrooms to the pan. Season with the salt and pepper and fry, stirring occasionally, for 3 to 5 minutes or until the mushrooms are lightly browned.
Remove the pan from the heat. With a slotted spoon, remove the mushrooms from the pan and keep warm.
With a wooden spoon stir the flour into the fat in the saucepan. Gradually add the stock, stirring constantly.
Return the pan to moderately high heat and, stirring constantly, cook the sauce for 2 minutes, or until it is thick.
Remove the pan from the heat and stir in the Marsala. Return the mushrooms to the sauce and stir well to coat them thoroughly.
Pour the sauce into a warmed sauccboat and serve at once.