The Countess's Mushrooms
By
Mikekey *
@Mikekey
5
A rich mushroom sauce, good served over pasta or rice. This is from an old BBS I used to use. Don't know who originally posted it.
Ingredients
- 1 lb
- cremini mushrooms, halved
- 4 Tbsp
- unsalted butter
- 2 Tbsp
- all-purpose flour
- 2 tsp
- chicken bouillon granules
- 1 1/2 c
- sour cream
- 2 Tbsp
- lemon juice
- 1 tsp
- garlic powder (not salt)
- 2 tsp
- onion powder (not salt)
- 1/2 tsp
- ground nutmeg
- 1/2 tsp
- dried tarragon
- 1/4 tsp
- mild curry powder
- 1/2 tsp
- ground black pepper
- 1/4 tsp
- salt
How to Make The Countess's Mushrooms
- 1In a large frying pan, melt the butter.
- 2Saute mushrooms in butter until tender (about 5 minutes).
- 3Mix flour and chicken bouillon together. Sprinkle over mushrooms. Cook one more minute, stirring.
- 4Add sour cream, lemon juice and all seasonings. Cook 2 to 3 minutes more, stirring.
- 5Serve.
