Please enter the email you’re using for this account.
This is not your regular mushroom sauce. The sauteed vegetables add depth and flavor and the flour thickens it into a creamy and savory sauce perfect with pasta, poultry or meat. This mushroom sauce is a great accompaniment to Stuffed Manicotti or to these Chicken Blintzes.
5 onions, diced
3 tablespoons oil
4 stalks celery, diced
1 red pepper, thinly sliced (optional)
1 and 1/2 pounds mushrooms, chopped
3/4 teaspoon salt
1/4 teaspoon pepper
3-4 tablespoons flour
2 and 1/2 cups water
Sauté onions in oil until transparent.
Add celery, pepper, mushrooms and spices and sauté an additional 30 minutes.
Sprinkle flour, add water, and stir until thickened.
Styling and Photography: Baila Rochel Leiner
How Would You
Rate this recipe?
Please log in to rate
Reviews