Serve this versatile and elegant mushroom and wine sauce over beef, pork or poultry.
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 ground black pepper
3/4 cup milk
2 tablespoons dry white wine or milk
- 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.
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. © 2003 Meredith Corporation. All Rights Reserved.