Mushroom Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 can (4 ounces) sliced mushrooms | 2 tablespoons butter | 2 tablespoons all-purpose flour |
| 1 cup vermouth | salt and pepper to taste | |
| 1 | Drain mushrooms, reserving liquid. In a medium size saucepan saute mushrooms in butter until lightly browned. Add flour gradually and stir. Measure mushroom liquid and add enough water to make one cup liquid. Add to skillet slowly, stirring constantly. Add vermouth slowly, season with salt and pepepr and simmer 5 minutes. Serve with steak or pasta. |