| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles | CooksRecipes.com Store |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Mushroom-Wine Sauce

1 cup sliced fresh mushrooms (such as oyster, cremini, shiitake, or button)
1 clove garlic, minced
2 tablespoons butter or margarine
1 tablespoon all-purpose flour
2 teaspoons snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
2 tablespoons dry white wine or milk

1. In small saucepan cook mushrooms and garlic in hot butter until tender. Stir in flour, tarragon, salt, and pepper. Add the 3/4 cup milk all at once. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Stir in white wine or additional milk.

Makes about 1 cup.

Nutritional facts per serving:

Recipe provided by Better Homes and Gardens - BHG.com a member of the Home and Family Network for the best of cooking, gardening, decorating and more. © Copyright 2003 Meredith Corporation. All Rights Reserved.

||| Save this Recipe on Delicious |||