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Categories:
button mushrooms onions butter flour chicken Worcestershire sauce bay leaf tarragon salt parsley cream
Viewed: 51 - Published at: 6 years agoIngredients
- 3 c. button mushrooms, washed
- 2 c. onions, finely chopped
- 3 Tbsp. butter
- 1/4 c. flour
- 5 c. chicken stock or broth
- 3 Tbsp. Worcestershire sauce (optional)
- 1 bay leaf
- 1 tsp. chopped, fresh tarragon
- salt and freshly ground pepper to taste
- chopped parsley to garnish
- 1 1/4 c. cream (optional)
Method
- Slice mushroom caps thinly.
- Chop mushroom stalks finely. Soften chopped onions in butter with the chopped mushroom stalks. Add flour and cook for 1 to 2 minutes.
- Gradually add the chicken stock and bring to a boil.
- Then add the sliced mushroom caps, bay leaf, tarragon and Worcestershire sauce.
- Add salt and pepper to taste and simmer from 15 to 20 minutes.
- Remove bay leaf and adjust seasonings.
- Serve, garnished with a few slices of mushrooms and chopped parsley.
