COOKING FOR A CROWD - FRESH MUSHROOM SAUCE

COOKING FOR A CROWD - FRESH MUSHROOM SAUCE

4 pounds fresh mushrooms
8 ounces margarine
2 ounces onions, minced
4 ounces all-purpose flour
2 quarts Chicken Stock
2 cups milk or cream
salt, to taste

  1. Clean, trim, and slice mushrooms.

  2. Melt margarine. Sauté onions and mushrooms.

  3. Add flour and blend. Cook 5 minutes.

  4. Add stock and milk while stirring with wire whip. Cook until thickened. Taste for seasoning. Add salt if needed.

Yield: 1 gallon

Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165°F. Reheat product only once; discard if not used.

Canned, drained mushrooms may be substituted for fresh mushrooms. Stir into prepared sauce.

VARIATIONS:

Mushroom and Almond Sauce. Add 1 lb slivered almonds. Serve over rice as an entree.

Mushroom and Cheese Sauce. Add 1 lb shredded cheese. Serve over asparagus or broccoli.