Sauce of the Day: Mushroom & Wine Pasta Sauce

by Shawnda on February 6, 2007

in Pasta, Rice, and Grains,Veggies & Starches

Image not available.

1 cup sliced fresh mushrooms
1 clove garlic, minced
2 Tbsp butter
1 Tbsp all-purpose flour
2 tsp fresh tarragon (or 1/4 teaspoon dried tarragon, crushed)
1/4 tsp salt
1/4 tsp pepper
3/4 cup milk
2 Tbsp dry white wine or milk

Melt butter in a small pan and cook mushrooms and garlic over medium heat until tender (try not to let the garlic brown too much).

Sprinkle flour evenly over the mushrooms, add tarragon, salt, and pepper and combine.

Add milk all at once and stir, cooking until thick and bubbly.

Stir in white wine or additional milk. Makes about 1 cup of sauce.


{ 2 comments… read them below or add one }

1 Terry B February 7, 2007 at 5:19 pm

Sounds simple and tasty. Do you have any problems with the flour wanting to turn to lumps when the milk is added? I might almost remove the mushrooms with a slotted spoon before adding the milk so you could whisk the heck out of the sauce to get rid of any lumps without beating up the mushrooms. Then you can put them back when you add the wine.


2 foodiebride February 7, 2007 at 9:48 pm

It depends on how the kitchen is treating me :) Usually sprinkling the flour evenly and lightly is enough to keep it from lumping but removing the mushrooms before whisking the flour and milk would probably work out just fine!


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