Bananas.org - View Single Post - White Wine and Parmesan sauce for Artichokes etc.

lorax · 04-19-2009, 01:19 AM

There's a variation if you like mushrooms. Before you do the roux, boil about 12 sliced large mushrooms in about 1.5 C water until they lose their water. Remove that from the saucepan and make the roux. Reconstitute the roux in the mushroom water (with the mushroom slices in it) and add a dash of cream.

This variation of the sauce is best with gouda and parmesan as the cheeses, and lots of fresh basil.

04-19-2009, 01:19 AM	#4 (permalink)
lorax Banned lorax's Photo Gallery Location: Ecuador, South America Find me on the map! Zone: USDA 13 / Köppen-Geiger BSh Name: Lorax Join Date: Jul 2007 Posts: 2,532 BananaBucks : 308,684 Feedback: 0 / 0% Said "Thanks" 742 Times Was Thanked 3,040 Times in 1,188 Posts Said "Welcome to Bananas" 464 Times	Re: White Wine and Parmesan sauce for Artichokes etc. There's a variation if you like mushrooms. Before you do the roux, boil about 12 sliced large mushrooms in about 1.5 C water until they lose their water. Remove that from the saucepan and make the roux. Reconstitute the roux in the mushroom water (with the mushroom slices in it) and add a dash of cream. This variation of the sauce is best with gouda and parmesan as the cheeses, and lots of fresh basil.