Creamed Mushrooms in Madeira
Prepared by Vicky Tennefos

Ingredients

• 1 ½ pounds large mushroom, cleaned and sliced
• ¼ cup clarified butter
• ¼ cup shallots, diced large
• 3 tablespoons flour
• 3/4 cup beef stock
• ¼ cup Madeira wine
• ½ cup heavy cream
• salt and pepper to taste
• dash hot sauce (Texas Champagne by D'Jardines)
• 1 bunch parsley, for garnish
• baguettes or melba rounds

Directions

1. Sauté mushrooms in butter until lightly browned.
2. Remove the mushrooms and add the shallots to the pan.
3. Sauté for about 2 minutes
4. Add flour.
5. Lower temperature
6. Make a roux with the flour and liquid.
7. Cook for about 4 minutes.
8. Slowly add the stock while stirring.
9. Add the wine and cream.
10. Bring to a full boil.
11. Cook until thickened, stirring constantly.
12. Add mushrooms.
13. Season to taste.
14. Turn temperature to simmer to hold for serving.
15. Serve on toasted baguettes slices or Melba rounds.
16. Garnish with parsley.

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