05-05-2005, 03:45 AM
3 tablespoon butter
1 1/2 cups thinly-sliced mushrooms
2 tablespoons flour
1/2 cup cream
1/2 cup chicken bullion
1/4 teaspoon garlic powder
1/4 teaspoon freshly-ground white pepper
1/2 cup picante salsa
2 tablespoons fish blackening seasoning
Melt one tablespoon butter in a pan and sauté mushrooms; set aside.
In a medium saucepan melt two tablespoon of butter and stir in the flour until dissolved. Add chicken stock, cream, garlic and pepper, stirring constantly cook until sauce thickens. Do not boil. Once thickened reduce heat, cover, and cook 2 more minutes.
Add picante sauce, blackening seasoning and sautéed mushrooms, heat through. Hold warm until ready to serve.
Serve over grilled or broiled fish.
Yields sauce for 4 servings.
1 1/2 cups thinly-sliced mushrooms
2 tablespoons flour
1/2 cup cream
1/2 cup chicken bullion
1/4 teaspoon garlic powder
1/4 teaspoon freshly-ground white pepper
1/2 cup picante salsa
2 tablespoons fish blackening seasoning
Melt one tablespoon butter in a pan and sauté mushrooms; set aside.
In a medium saucepan melt two tablespoon of butter and stir in the flour until dissolved. Add chicken stock, cream, garlic and pepper, stirring constantly cook until sauce thickens. Do not boil. Once thickened reduce heat, cover, and cook 2 more minutes.
Add picante sauce, blackening seasoning and sautéed mushrooms, heat through. Hold warm until ready to serve.
Serve over grilled or broiled fish.
Yields sauce for 4 servings.