Sauce Recipes Index






2 1/2 tb Butter
1 lb Fresh mushrooms, cleaned &
-sliced thick
2 Shallots, finely chopped
1 tb Chopped fresh parsley
1/2 ts Oregano
1 c Dry white wine
1 1/2 c Beef stock, heated
1 1/2 tb Tomato paste
1 1/2 tb Cornstarch
3 tb Cold water
3 tb Heavy cream (opt.)
Few drops Worcestershire
Few drops Tabasco sauce
Salt & Pepper

Heat butter in saute pan over medium heat. Add mushrooms, shallots,
parsley and oregano. Cook 10 minutes. Season with salt and pepper.
Add wine and cook 4 minutes over high heat. Incorporate beef stock,
tomato paste, Worcestershire and Tabasco sauces. Cook 8 to 10 minuts
over low heat. Dissolve cornstarch in cold water; stir into sauce
and cook 2 minutes. If desired, add cream and cook 2 minutes. Serve
with red meat, chicken, veal or lamb.