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Mushroom Sauce

From Lynne Wilson


2 Tbsp. butter
2 cups mushrooms, sliced
2 Tbsp. flour
1 cup beef broth
½ tsp. Worcestershire sauce
salt, if necessary
⅛ tsp. freshly ground pepper


Melt the butter in a frying pan over medium heat. Add the mushrooms and sauté until they soften. Sprinkle the flour over the mushrooms and stir in the broth, Worcestershire, salt, and pepper. Cook, stirring often, for 2 to 3 minutes or until the sauce thickens. Add additional broth or water if the sauce is too thick.