2 tablespoons butter or margarine
1/2 ounce dried mushrooms, rehydrated, drained and chopped
1 clove garlic, minced
2 tablespoons flour
1 cup chicken broth
2 tablespoons dry sherry
Salt and pepper to taste


1. In a saucepan over medium heat, melt butter or margarine. Add mushrooms and garlic; cook until mushrooms are softened, about 3 minutes.
2. Stir in flour, then add broth. Cook and stir until mixture simmers and thickens; cook 2 minutes longer. Add sherry, season with salt and pepper to taste; cook 1 minute.

Recipe Courtesy of Freida's, The Specialty Produce People.

Use a flavorful dried mushroom such as porcinis or morels for this dish. To rehydrate, cover with boiling water and soak until soft. Drain and rinse. The flavorful soaking liquid can be saved for use in soups or sauces. This sauce can be served hot over chicken, fish or pork.

Dried Mushroom Sauce
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