Monday, September 29, 2014
Here's another from our dear Mrs Peel, complete with her usual lunatic quantities and cooking times, bless her. While I can't say for certain what would happen if I were to follow her recipe as written and cook 1/2 lb. of mushrooms with 2 tbsp. fat, 1 tbsp. of flour, and 1/2 cup of milk (that's a gill, in case you were wondering) for an entire hour, I'm guessing that "sauce" might not be the most applicable description for the results.
That said, an (admittedly rather freely) adapted treatment of the same ingredients yielded a deliciously mushroomy sauce that went beautifully with the walnut cutlets from my most recent post. It's very nice on its own as a gravy, and I think it would also make a fine addition to pot pies, casseroles, and/or wintry stews, especially as the cool weather sets in.
~ 1-2 tbsp. Earth Balance or other vegan margarine
~ 1/2lb mushrooms, chopped
~ 1 tbsp. flour
~ 1/2 tsp. each: salt, white pepper, sage
~ Dash mace
~ 2 cups plain, unsweetened soy milk
~ 1 bay leaf
~ In a saucepan or beaker, combine the soy milk and then bay leaf and bring nearly to a boil on the stove or in the. microwave. Cover and set aside to seethe.
~ In a large skillet, melt the margarine and cook the mushrooms over medium-high heat for about 10 minutes, stirring occasionally to be sure they don't stick (add a splash of water if they do).
~ Add the flour, salt, white pepper, sage, thyme, and mace, and stir for a few seconds.
~ Gradually begin pouring in the warm milk, stirring constantly.
When all the milk has been added, continue cooking over medium-high heat for another 10 minutes or so, stirring often, until the mixture has thickened a bit.
~ Remove the bay leaf and pour on things.