Mushroom Sauce

2 Jun

During one weekend, my dad requested for mushroom sauce to be eaten with the grilled lamb chops. I searched high and low for the perfect recipe, something that can be easily made while waiting for the meat to be cooked thoroughly in the oven.

In fact, this recipe is also best eaten with toasts slapped with butter. Very delicious and sinful šŸ˜‰

Ingredients

  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons butter
  • 1 onion, chopped
  • Portobello mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon paprika
  • 2 tablespoons parsley

Directions

Heat the pan and add butter. Cook onion and mushrooms for aboutĀ 5 minutesĀ or until tender. Sprinkle with flour. CookĀ 3 minutes longer. Add milk, Worcestershire sauce, salt, pepperĀ and paprika. Bring to a boil. Reduce heat. Cook gently, uncovered,Ā 4 –Ā 5Ā minutes.

TasteĀ and adjust seasoning if necessary. Sprinkle with parsley.

As you can see from the picture above, I served the mushroom sauce along with the grilled lamb chops, mashed potatoes and my not-so-caesar salad. A great lunch on a lazy Saturday afternoon šŸ™‚

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