Mushroom Sauce from The Times Cookery Book by Katie Stewart
Very small tightly closed mushrooms must be used for this recipe, as mushrooms that are open will discolour the sauce, making it dark. Melt half the butter in a frying pan over low heat. Peel and f...
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Cooking tools:
- Skillet
- Stove
- Peeler
- Chef's knife
- Cutting board
- Colander
Ingredients
- 1 small onion
- ½ lb (225 g) fresh small mushrooms
- salt
- freshly milled pepper
- 2 oz (50 g) butter
- pinch dried mixed herbs
- 1 rounded teaspoon flour
- ¼ pint (1½ dl) single cream
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