top of page

Mushroom Sauce á la Rosi

Updated: Mar 9, 2022

(by Stephanie Russ)

1 – 2 cloves garlic, finely chopped

3 – 4 oz. butter

1/2 lb. mushrooms, cleaned and sliced

8 oz. vegetable broth

16 oz. cream

salt and pepper to taste

all-purpose or almond flour

chopped parsley

In a large saucepan over medium-law heat, melt 1 T. butter and sauté the garlic.

Add remaining butter to the pan with the mushrooms, and cook for 5 – 10 minutes.

Add vegetable broth and cream, stirring constantly for 5 – 10 minutes more.

Stir in salt, pepper, and enough flour to thicken the sauce to desired consistency.

Serve over meat, noodles, or rice, and garnish with parsley.


(Read But Please With Sauce, the story that accompanies this recipe.)

 
 
 

Recent Posts

See All
Aloo Paratha

(by Rakhee Verma) Potato filling: 2 large russet potatoes 1 medium white onion, finely chopped 1 t. cumin seeds 1 t. ajwan seeds 1/4 t. turmeric 1/2 t. garam masala small handful of finely chopped cor

 
 
 
Linguine with Crab

(by Aimee Lee Ball) 8 oz. linguine 2 T. extra virgin olive oil 2 small garlic cloves, minced 1/2 lb. fresh lump crab juice of 1 lemon large handful of Italian parsley, chopped salt and freshly ground

 
 
 
Baked Alaska

(by Connie Meyer) For the brownies: 2/3 c. butter 4 oz. Baker’s unsweetened chocolate 1 1/3 c. all-purpose flour 1 t. baking powder 1/2 t. salt 4 eggs 2 c. white sugar 2 t. vanilla For the meringue:

 
 
 

Comments

bottom of page