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Mushroom Sauce
Recipe Submitted by: Mike Bersell
Revised: April 14, 2000

Categories: Sauces> Vegetables
Yield: 4 1/2 qts.
Ingredients Amount Method
Mushrooms, sliced
Butter, or margarine
Flour
Chicken Stock, hot
Milk
Salt and pepper
4 lbs.
8 oz.
4 oz.
2 qt.
1 pt.
to taste
Saute mushrooms in butter.
Add flour and blend.
Add chicken stock and cream while stirring. Stir and cook until thick.
Season to taste.

Chef's Tips:
Add 1 lb. grated cheddar cheese and serve over asparagus or broccoli.

© 2000-2005  mjbEnterprises
All rights reserved.
This document is strictly for informational purposes

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