MUSHROOM SAUCE (SAUCE AUX CHAMPIGNONS)

Mushroom sauce (Sauce aux champignons) image

Provided by Craig Claiborne And Pierre Franey

Time 25m

Yield About 2 cups

Number Of Ingredients 10

Ingredients

1/2 pound mushrooms, thinly sliced, about 2 cups
5 tablespoons butter
Juice of one-half lemon
3 tablespoons flour
1 cup chicken broth
1/2 cup milk
Salt, if desired
Freshly ground pepper
1/8 teaspoon freshly grated nutmeg
1/4 cup heavy cream

Steps:

Prepare the mushrooms and set aside.
Heat two tablespoons of the butter in a skillet and add the mushrooms. Sprinkle with lemon juice. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates.
Heat the remaining butter in a saucepan and add the flour, stirring with a whisk. Add the broth, stirring rapidly with the whisk. Add the milk, salt and pepper to taste, nutmeg and cream. Continue cooking about five minutes, stirring. Add the mushrooms and continue cooking, stirring, five minutes longer.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 22 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 13 grams, Sodium 450 milligrams, Sugar 4 grams, TransFat 1 gram