Mushroom Sauce

As a child I was never very fond of mushrooms. As I grew up I developed a taste for them. Today I enjoy them both as a snack and as part of the main meal. For this particular recipe these are the... keep reading →

Ingredients: 1. 20 nos morels. 2. 300 gm chicken liver. 3. 200 gm butter. 4. 100 ml brandy. 5. 100 ml chicken stock. 6. 30 ml white wine 7. 50 ml cream. 8. 100 gm peeled cocktail onion. 9. 10 gm sugar 10. 200... keep reading →

Neither my father nor my mother reportedly tasted a mushroom in their entire lifetimes. Not ever having them in the house (mushrooms, not parents), I first tasted mushrooms on my first pizza at age 18. They... keep reading →

I have a great mushroom sauce with Baked Pork chops also. I hope you will like it and pass it along to everyone that you know.

6 Pork Chops

1/2 tsp salt

1/2 tsp Pepper

1/4 tsp garlic powder

2 Tbsp butter

2 large Sweet Onions

1 can condensed Cream of Mushroom soup

(10.75 ounce can)

1 1/4 cups of milk

4 cups thinly sliced potatoes.

Preheat oven to 350 degree's Butter a 2 quart baking pan.

Rub the pork chops with the salt and pepper and garlic powder. Melt butter over medium heat, add chops and brown both sides. Remove from the skillet, add the onions and cook until brown. Pour the soup and milk and mix until well blended. Remove from heat and set aside. Arrange the potatoes slicely thinned into the baking dish and place chops ontop of the potatoes. Pour the sauce over the potatoes and chops. Bake covered for 30 minutes at 350 degree's. Uncover and bake for a remaining 30 minutes or until the potatoes are tender.

Hope you liked it.

  The pride of a good cook - and the test of a good cook - is the smoothness, the subtle seasonings, the satisfying savor of her sauces and gravies. Master the basic recipes - then find fun and flair in... keep reading →

Making a mushroom sauce is easy and if done well then tastes delicious. First of all you will need the following Butter Milk (full fat or semi skimmed) Plain Flour And of course Mushrooms (peeled... keep reading →