Mushroom Sauce

This is the kind of recipe that looks harder than it is.  But it’s a good one to have in your repertoire, because, like other Velouté or sauces made from broth or stock with an egg yolk added, it also freezes and reheats well.  I made this, used part of it, and froze the rest in several quart freezer bags.  I simply reheated it in a covered measuring cup in the microwave, and poured them on our meat or vegetables.  

It’s not a “gloppy” sauce, as Myrna would say, but it’s full of flavor.  I added a tablespoon of sherry to deglaze the pan and to add a little something extra.  I like a recipe I can use to perk up a meal at the last minute without having to make it every time.
Here's another version of  Velouté sauce to try:  Freezer Cheese Sauce

Mushroom Sauce

  3        Tablespoons  Butter

  1 ½    Cups  Fresh Mushrooms -- sliced

  2        Tablespoons  Flour, All-purpose

  1        Cup  Chicken Broth

  1        Tablespoon  Parsley -- snipped

  1        Teaspoon  Lemon Juice

  1        Large  Egg Yolk -- slightly beaten

  2        Tablespoons Milk

In a saucepan, melt butter, add mushrooms; cook over medium-high heat about 5 minutes or till tender.  Blend in flour.  Add chicken broth.

Cook, stirring constantly, till thickened and bubbly.  Cook and stir 2 minutes more.  Add parsley and lemon juice.

Combine egg yolk and milk; stir egg yolk mixture into sauce.  Cook and stir over low heat 2 minutes more.  Season with salt and pepper.  Serve with meat; garnish with snipped parsley, if desired.

Serve on broiled steak or chicken, or steamed vegetables like green beans.

  "1 1/2 Cups"

  "Better Homes and Gardens Complete Step by Step Cook Book p114"

Per Serving (excluding unknown items): 508 Calories; 43g Fat (74.3% calories from fat); 13g Protein; 20g Carbohydrate; 2g Dietary Fiber; 310mg Cholesterol; 1143mg Sodium.  Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 8 Fat.