Mushroom Sauce

Mushroom Sauce
Whether served over steaks, roast chicken, or a tasty meatloaf, this versatile mushroom sauce is a winner. The consistency can be altered to suit, as can the number of mushrooms used
  • 2 tablespoons butter
  • 200 g button mushrooms, sliced thinly
  • ½ onion, diced finely
  • 1 clove garlic, crushed (optional)
  • 1½ tablespoons plain flour (more or less depending on desired consistency)
  • 1½ cups beef stock, approximately
  1. Heat butter over medium heat in a saucepan until it foams. Stir in mushrooms, onion, and garlic. Season with salt. Simmer for 10 minutes, stirring occasionally.
  2. Stir in the flour, cooking and stirring for about 5 minutes.
  3. Add about ½ cup of beef stock, stirring briskly until incorporated, then pour in the remaining stock and mix thoroughly.
  4. Season with black pepper. Reduce heat to medium-low, and simmer until thickened, about 10 minutes, stirring often.

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