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This is the mushroom sauce I used for Sunday Brunch in the Chicken Rochambeau and also for other Mushroom Saucechicken dishes.   It's a great basic sauce that you can use for chicken, steak, veal, etc.

Recipe By     : Sitara
Serving Size  : 4    Preparation Time :0:30
Categories :  New Orleans/Cajun/Creole
                        Luncheon   Main Dishes

  Amount    Measure       Ingredient -- Preparation Method
   --------      ------------       --------------------------------
   2           tablespoons   butter
   1           cup                  green onion -- chopped
   1           tablespoon    garlic -- chopped
   2          tablespoons   flour
   2          cups                chicken stock
  1/2        cup                  chopped mushrooms
  1/2        cup                 red wine
   1          tablespoon    Worcestershire sauce
  1/2        teaspoon      salt
          dash          cayenne

1.  Saute onion and garlic in butter.

2.  Add flour and cook for 3 minutes browning flour.

3.  Add stock, bring to a boil, add mushrooms and simmer 15 minutes.

4.  Add remaining ingredients,   bring to a boil and simmer for 15 minutes.