posted by Sally OH 08-07-98 1:42 PM
Mushroom Sauce
serves 4
1/2 lb. mushrooms, sliced
3 Tbl. butter
1 Tbl. brandy
1 Tbl. Madeira
1 Tbl. sherry
1 tsp. flour
1/4 cup sweet butter
1 Tbl. Dijon mustard
1 Tbl. freshly snipped chives
salt
Sauté mushrooms in 3 Tbl. butter for 5 minutes, stirring. Add brandy and wines, stir to heat and ignite. Stir until the flames die down.
Sprinkle flour over, stir in 1/4 cup sweet butter and then the mustard. Stir until thickens slightly. Keep warm over low heat.