Mushroom Sauce From New York Times |
Course : Sauces
Serves: 1 |
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Ingredients:
1/2 pound mushrooms -- sliced |
1 tablespoon shallot -- finely chopped |
4 tablespoons butter |
3 tablespoons flour |
1 1/4 cups milk |
1 teaspoon salt |
1/8 teaspoon freshly ground white pepper |
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Preparation / Directions:
Melt the butter in a saucepan. Add the mushrooms and shallots until the mushrooms are tender. Blend the flour with the milk and add to the saucepan. Cook over low heat, stirring constantly, until thickened. Add salt and pepper.
Makes 2 cups.
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Nutritional Information:
741 Calories (kcal); 57g Total Fat; (67% calories from fat); 18g Protein; 44g Carbohydrate; 166mg Cholesterol; 2760mg Sodium |
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