AuthorPaul MerrickCategorySauces, VegetarianSauce to accompany Layered Cashew & Mushroom Roast (V)
25 g Butter
225 g mushrooms, wiped and quartered
1 tbsp Sherry
4 tsp Flour
570 ml Strong Vegitable Stock
Salt and Freshly Ground Black Pepper
1
Melt butter in a saucepan and add mushrooms and sherry.
2
Uncover and cook until the liquid evaporates, stirring constantly, so that the mushrooms are browned.
3
Reduce the heat, add the flour and cook thoroughly for 5-6 minutes, stirring all the time.
4
Add the stock a little at a time, stirring constantly to prevent lumps forming
5
Simmer for 3-5 minutes and season to taste.
6
Allow to cool slightly, then liquidise until smooth.
7
Re-heat the sauce as required in a clean pan.
Ingredients
25 g Butter
225 g mushrooms, wiped and quartered
1 tbsp Sherry
4 tsp Flour
570 ml Strong Vegitable Stock
Salt and Freshly Ground Black Pepper