Mushroom Sauce II
This creamy mushroom sauce can be served with chicken and poultry dishes as well as veal. It's made by adding sautéed mushrooms to a basic Suprême Sauce or Allemande Sauce.Note: There is another version of the Mushroom Sauce, but it is a demi-glace-based sauce that can be served with meat and pork dishes. See the recipe for Mushroom Sauce I.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Ingredients:
- 2 Tbsp butter
- 1 Tbsp lemon juice
- 1 cup sliced mushrooms
- 1 quart Suprême Sauce or Allemande Sauce
Preparation:
- In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Stir in the lemon juice, then add the mushrooms and sauté until soft, about 5 minutes.
- Stir in the Allemande or Suprême Sauce. Bring to a simmer, cook for another 5 minutes and serve right away.
