Sauce aux Champignons-TWA
2 tbsp. butter or margarine
1 tbsp. onions or sahllots, finely chopped
1 tbsp. green onions (scallions), chopped
1/2 lb. sliced mushrooms
2 tbsp. flour
1 1/2 cups stock or broth
3/4 cup dry sherry wine
salt and pepper to taste
Procedure:
1. Melt butter in sauce pan. Add shallots and saute for 30 seconds; add green onions and cook for another 30 seconds. Keep fire low to avoid burning.
2. Add mushrooms and ocok until moisture is evaporated. Dust contents of pan with flour blend and pour on broth.
3. Bring to a boil, add sherry and simmer sauce for 10-15 minutes. Season to taste.
