Mushroom sauce

Good mushroom sauce is a hearty and satisfying accompaniment for a meat and potatoes meal. 

Great mushroom sauce is a revaluation and a treat in its own right.

My DH raves about this mushroom sauce. This is how my family makes it, and it haven't had anything like it anywhere else. It's also quick, easy and uses stuff you probably have around, other than the mushrooms.

Fry up chopped onions on medium heat in a few tablespoons of butter until the onions are golden and translucent. You can add a bit of other fat or oil in place of some of the butter, but some butter is essential.

Add two tablespoons of flour and fry until golden. Just a couple of minutes. If it seems dry, add a bit more butter.

Add a few cups of sliced or chopped mushrooms.

Add about 1/2 cup of water to keep your onion mixture from scorching. Mix it all with a wooden spoon.

Put a lid on it and lower the temperature a bit. Leave it for a few minutes, then stir again and turn up the heat to no higher than medium. Won't look like much yet.

Now leave that lid on and let it do it's thing for minutes.  Stir a every few minutes to make sure it doesn't scorch. The mushrooms have to release their juices and soften completely for the sauce to be done. If your mushrooms are on the dry side, and haven't released any juices after 10 minutes, add some more water.

When the mushrooms are soft, translucent and there is a sauce around them, add a bit of salt and pepper to taste.

Did I mention that my DH loves this? He ate half of it before I could take a picture of it.

Always make more than you need, it's good warmed up next day too.

This is awesome on boiled potatoes as a side for any kind of meat. Or just with potatoes - they're that good.