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Instructions |
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Saute mushrooms in 1/4 cup of butter for about five minutes in a skillet.
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In a sauce pan add the remaining 1/2 cup of butter and a 1/2 cup of flour to make a roux. Saute until ingredients come to a nutty brown, dash of salt and a dash of pepper.
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Add both cans of stock and Jack Daniels. Take off of the heat and whisk until smooth. Return to heat and bring to a low boil.
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Add sauteed mushrooms, allow to thicken and salt and pepper to taste. Server over what ever you please, pork chops and pork schnitzel are my favorite.
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Originally Submitted
2/26/2012
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