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Easiest Mushroom Sauce

Easiest Mushroom Sauce

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
sal

sal

Fresh mushrooms are gently simmered in beef broth with flour, green onions and butter, creating a nice, golden gravy.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 98 kcal
  • 5%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 5.7g
  • 2%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. In a medium saucepan over medium heat, combine broth, flour, mushrooms, green onions and butter. Cook, stirring constantly, until golden brown and thickened.
  2. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

ANIELSE4
46

ANIELSE4

7/21/2003

This was a very good recipe. The only thing I recommend is to first cook the mushrooms and onions in the butter for a while. Then add the rest of the ingredients. We found we liked it this way a lot more.

KLCROOKS
20

KLCROOKS

1/31/2007

I cannot see at all why this recipe is rated so highly. It turned out to be a flavorless flour-based gravy instead of a mushroom sauce. It was way too thick--I ended up using 50% more stock than what it called for. I also carmelized some shallots instead of green onions, and I cooked both the shallots and the mushrooms in butter before, as the previous folks have said. To give it more flavor, I added a 1/2 cup of red wine, 1/4 cup of balsamic vinegar, and a couple of tablespoons of Dijon mustard. Oh, and salt and pepper. (It didn't even call for salt and pepper!) I also used some shitake mushrooms instead of all whitecaps; thank goodness I did--I can't imagine how it would have tasted without them. Next time I'll cook the four and a bit of the butter together to make a roux, so there won't be so many lumps in the sauce, too. I really think it was inedible, the way the directions have it here (and I'll eat just about anything), but with my modifications it ended up being tasty--like a stroganoff. Without the modifications it would have been a tasteless, white, lumpy paste.

I'm nuts too...
20

I'm nuts too...

8/28/2003

Excellent topper for grilled pork chops!! I too sauteed the onions in the butter first, then added the shrooms for a minute or so, then added the other ingredients. MMMM-MMM GOOD. Thanks Sara!

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