COOKING FOR A CROWD - FRESH MUSHROOM SAUCE
4 pounds fresh mushrooms
8 ounces margarine
2 ounces onions, minced
4 ounces all-purpose flour
2 quarts Chicken Stock
2 cups milk or cream
salt, to taste
Clean, trim, and slice mushrooms.
Melt margarine. SautÃ© onions and mushrooms.
Add flour and blend. Cook 5 minutes.
Add stock and milk while stirring with wire whip. Cook until thickened. Taste for seasoning. Add salt if needed.
Yield: 1 gallon
Notes: Potentially hazardous food. Food Safety Standards: Hold food for service at an internal temperature above 140Â°F. Do not mix old product with new. Cool leftover product quickly (within 4 hours) to below 41Â°F. See p. 44 for cooling procedures. Reheat leftover product quickly (within 2 hours) to 165Â°F. Reheat product only once; discard if not used.
Canned, drained mushrooms may be substituted for fresh mushrooms. Stir into prepared sauce.
Mushroom and Almond Sauce. Add 1 lb slivered almonds. Serve over rice as an entree.
Mushroom and Cheese Sauce. Add 1 lb shredded cheese. Serve over asparagus or broccoli.