Mushroom and Sherry Sauce
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Ingredients:
1 oz/25 g butter
8 oz/225 g mushrooms, wiped and quartered
1 tablesp sherry
4 teasp flour
1 pint/570 ml strong vegetable stock
salt and freshly ground black pepper
Directions:
Melt the butter in a saucepan and add the
mushrooms and sherry.
Cover and cook for 2 - 3 minutes on a high heat.
Uncover and continue to cook until the liquid evaporates, stirring
constantly, so that the mushrooms are well browned. Reduce the heat, add the
flour and cook it thoroughly for 5 - 6 minutes, stirring all the time.
Add
the stock a little at a time, stirring constantly to prevent lumps forming.
Simmer for 3 - 5 minutes and then season to taste.
Let the sauce cool
slightly, then liquidise until it is smooth.
Gently re-heat in a clean
saucepan.
Makes 1 and a quarter/550 ml sauce
Notes:
from Sarah Brown's 'Vegatarian Kitchen'
A rich sauce, especially suitable for dinner parties and special occassions.
I have been known to add extra sherry, in place of some of the stock.
Goes Great with "Clarrie's Layered Cashew &
Mushroom Loaf" (FOUND IN THE VEGETARIAN RECIPES)
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