Creamy Mushroom Sauce
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 363. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup sliced fresh mushrooms
- 1/4 cup chopped onion
- 1 tablespoon margarine or butter
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cup milk
- 1/2 cup dairy sour cream or plain yogurt
Instructions
- In a medium saucepan cook mushrooms and onion in margarine till tender. Stir in flour, salt, and pepper. Stir in milk all at once. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Stir in sour cream; heat through, but do not boil. Serve with beef or poultry.
- Microwave directions: In a 2-cup measure micro-cook mushrooms, onion, and margarine, uncovered, on 100% power (high) for 2 to 3 minutes or till tender. Stir in flour, salt, and pepper. Stir in milk all at once. Cook, uncovered, on high for 2 to 4 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in sour cream. Cook about 30 seconds more or till heated through, stirring once. Do not boil.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Eye fillet steak with my special creamy mushroom sauce - herb and brandy variation. Served with roasted carrots and steamed broccoli. -mycookingadventures (50103299831)" by transcendancing; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0/); source: https://commons.wikimedia.org/w/index.php?curid=110389861. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.