GWSmith Posted October 22, 2008 Report Share Posted October 22, 2008 Mushroom Sauce - to cover those things on your plate that your Venison Steaks used to eat:D...Ve, Vege, Vegetables..there I said it:p 1 cup sliced mushrooms 3 tablespoons butter 3 tablespoons all-purpose flour 1 1/2 cups milk 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 1/8 teaspoon pepper 2 large egg yolks, beaten 2 teaspoons lemon juice In a large skillet, brown sliced mushrooms in butter. Add flour and blend well. Stir in milk, salt, nutmeg, and pepper; cook until thick. Slowly add beaten egg yolks and lemon juice. Cook for 2 minutes then serve immediately. Makes about 2 1/2 cups. Quote Link to comment Share on other sites More sharing options...
HUNTINGMAN Posted October 23, 2008 Report Share Posted October 23, 2008 That sounds good but I find it easyer to open up a can of cream of mushroom soup when I fix mine this way.I am haveing fresh backstrap killed yesterday with some cream of mushroom soup baked in the oven tonight for supper. Quote Link to comment Share on other sites More sharing options...
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