Mushroom Sauce for Fish & SeafoodThis creamy mushroom sauce can be served with fish and seafood dishes. It's made by adding sauteed mushrooms to a basic White Wine Sauce.
(Mushroom Sauce III)
Note: This recipe differs from Mushroom Sauce II in that it is based on a fish veloute rather than chicken or veal. For a version of the Mushroom Sauce based on the demi-glace that can be served with meat and pork dishes, see Mushroom Sauce I.
Prep Time: 5?minutes
Cook Time: 5?minutes
Total Time: 10?minutes
- 2 Tbsp butter
- 1 Tbsp lemon juice
- 1 cup sliced mushrooms
- 1 quart White Wine Sauce
- In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Stir in the lemon juice, then add the mushrooms and saute until soft, about 5 minutes.
- Stir in the White Wine Sauce. Bring to a simmer, cook for another 5 minutes and serve right away.