Mushroom Sauce
1/2 pound of fresh mushrooms
1 onion, peeled and sliced
2 tablespoons of butter or margarine
2 tablespoons of flour
1/2 cup of heavy cream
1/2 cup of sour cream
1/2 teaspoon of salt
1/4 teaspoon of pepper
Wash the mushrooms and drain. Slice stems and caps thin. Cook mushrooms and onion in butter or margarine over low heat about 10 minutes or until tender, but not browned. Push vegetables to one side. Stir in flour smoothly. Add cream, sour cream, and seasonings. Stir and mix. Heat slowly to boiling point. Mix vegetables evenly into sauce. Serve hot. Makes about 2 cups of sauce
Delicious over various pastry turnovers filled with mixed vegetables and meat. Good on omelet and pancakes.
Also see Mushroom Sauce 2
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