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Mushroom Sauce II (M, KLP, TNT)
Source: Edie Greenberg is food editor of The San Diego Jewish Times and a cooking teacher for San Diego Community Colleges.
Yield: approximately 2-1/2 cups

1/2 pound mushrooms, washed and sliced
1 tablespoon margarine
1/4 cup matzo cake meal
1 tablespoon onion-flavored chicken fat or oil or Nyafat
2 cups hot chicken stock
1 dash pepper

Sauté mushrooms in margarine until softened.

Heat cake meal in a frying pan over medium heat, stirring constantly, until light brown. Add chicken fat and blend.

Add hot chicken stock and whisk until smooth. Season with pepper and add drained mushrooms. Serve with Chicken Turban (click here for recipe)

Poster's Notes:
Note: To render chicken fat, in a skillet combine equal amounts of chicken fat and onion and cook over moderate heat until fat is melted. Strain into a bowl, let cool and store, covered, in the refrigerator.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A