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 Meat Sauces

 

                  Mushroom Sauce

 

300 g Mushrooms, chopped
1 Onion, finely chopped
3 tb Butter
2 tb Olive oil
400 ml Can of coconut milk
2/3 c Dry white wine
3 ts Coarse ground black pepper
3 Dessert spoons Beerenberg
Bavarian prepared Mustard
3 tb Chopped coriander
Salt to taste

Add butter to pan and saute onion and mushrooms for 4 minutes. Add wine to pan and boil down until almost dry, stirring. Add coconut milk and stir until it starts to thicken. Stir in mustard. Add salt to taste.

 Mushroom Sauce

 

To make mushroom sauce: In a small skillet, melt butter; sauté mushrooms until tender, about 3-5 minutes. Prepare sauce mix according to package directions. Stir in mushrooms and wine. Continue heating for an additional 3-5 minutes.

                                Mushroom Sauce

MUSHROOMS--
1 ounce dried wild mushrooms, any kind
2 cups warm water
1 cup beef broth, canned or homemade
2 leeks, white parts only -- wash and finely chop
2 tablespoons butter
3/4 pound fresh wild mushrooms, any kind -- trim, clean & slice
1 teaspoon dried rosemary leaves
 2 tablespoons fresh parsley -- chopped
4 plum tomatoes -- finely chopped
salt and pepper -- to taste

About 30 minutes before the meat will be done, begin preparing the mushrooms.
Soak the dried mushrooms in the warm water until they are completely soft and completely
re hydrated, about 15 minutes. Squeeze out the mushrooms, rinse well, and set aside.
 Strain he soaking liquid through a coffee filter. Combine the strained soaking liquid
and the beef broth ion a saucepan, place over high heat and reduce to 1 cup; set aside.
 Saute the leeks in butter in a large deep skillet until softened. Add fresh wild mushrooms,
white mushrooms, soaked wild mushrooms, rosemary and parsley. Cook until the
mushrooms begin to release their moisture. Add the tomatoes and the reduced soaking liquid.
Season with salt and pepper, and simmer for 5 minutes. Set aside.

Mushroom sauce

 4 tsp cornstarch
1 1/2 cup halved fresh mushrooms                                          
1/3 cup chopped onion
1 tsp chopped fresh rosemary                                                  
Salt & pepper
2 cloves garlic minced                                                             
2 tbs butter or marg
1 cup chicken broth                                                                  
1/4 tesp celery salt

Cook mushroom, onions and garlic in butter until tender.
Stir in cornstarch, rosemary, celery salt, broth,  pepper & salt cook 2 more min.

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