Mushroom Veloute Sauce

Recipe Ingredients

1/2 lb	227g / 8oz	Fresh young mushrooms
4 tablespoons	60ml	Butter
2		Shallots or green onions - chopped
2 tablespoons	30ml	Flour
1 cup	237ml	Rich milk - scalded
1 cup	237ml	Chicken broth
		Few grains of nutmeg
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

In a saute pan or skillet, saute the mushrooms in 2 tablespoons of the butter for 3 to 4 minutes, adding the shallots the last few minutes.

In a saucepan, melt the remaining 2 tablespoons of butter and stir in the flour. Cook and stir for 2 to 3 minutes. Whisk in the milk and broth. Simmer over very low heat, whisking often, until the sauce is thickened. Add the mushrooms, nutmeg, salt, and pepper.

This recipe yields about 2 1/2 cups.

Source:
Wild About Mushrooms by Louise Freedman

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