Mushroom Sauce

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Credit: Clemson University's Culinary Nutrition Undergraduate Student Research Group
Chef & Child Ingredient of the Month, October 2011


1 T. unsalted butter
1 T. olive oil
1 (8-oz.) packaged baby portabella mushrooms, sliced
1 cup low-sodium beef broth
2 T. cold water
1 T. all-purpose flour
1 T. red wine vinegar
¼ t. salt (optional)
¼ t. freshly ground black pepper


Melt butter and olive oil in saute pan over medium-high heat. Add portabella mushrooms; cook 3-5 minutes, stirring occasionally until softened. Add beef broth; simmer until slightly reduced, about 5 minutes. In small mixing bowl, combine cold water and flour; whisk until smooth. Stir in flour mixture. Add vinegar; season with salt and pepper. Simmer until thickened, about 1 minute.


Chef & Child, Sauce/Dressing/Rub

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