cat lover
06-26-2006, 06:36 AM
4-1/4 cups vegetable stock
1 lb. mushrooms,cooked, sliced
2/3 cup all purpose flour
Combine 1 cup stock and mushrooms in a heavy nonstick skillet over medium heat. Sauté mushrooms 7-8 minutes, or till they begin to turn brown and liquid has almost evaporated. Remove from heat and set aside. Combine 3/4 cup stock and flour in a jar with a tight-fitting lid. Shake vigorously. Combine with remaining stock in a heavy saucepan over high heat. Bring to a boil and reduce heat to medium and simmer 15 minutes, whisking frequently, until mixture begins to thicken. Add sautéed mushrooms and simmer until just heated throughout. Season with salt and pepper to taste. Serves 12
1 lb. mushrooms,cooked, sliced
2/3 cup all purpose flour
Combine 1 cup stock and mushrooms in a heavy nonstick skillet over medium heat. Sauté mushrooms 7-8 minutes, or till they begin to turn brown and liquid has almost evaporated. Remove from heat and set aside. Combine 3/4 cup stock and flour in a jar with a tight-fitting lid. Shake vigorously. Combine with remaining stock in a heavy saucepan over high heat. Bring to a boil and reduce heat to medium and simmer 15 minutes, whisking frequently, until mixture begins to thicken. Add sautéed mushrooms and simmer until just heated throughout. Season with salt and pepper to taste. Serves 12