Mushroom sauce with bacon

Go to all recipes for: Sauces and herb butter, Mushrooms, Ground beef 

Ingredients:

250 gr mushrooms

little butter

50 gr sliced streaky bacon

50 gr butter

2 large tablespoons flour

300 ml water

1 herbs soup base tablet

1 tablespoon parsley

(200 gr cooked chicken)

Preparation:

© Janneke's Recipe pages - recipe sauces and herb butter

Slice the mushrooms. Slow cook the slices in little butter so they remain white. Fry the bacon crisp in a dry frying pan.

Melt 50 gr butter over low heat and add the flour. Let simmer a minute and add the water and soup base tablet. Bring to a boil while whipping well and add optional some water until the base is thick fluid.

Add mushrooms, crumbled bacon and parsley and let the sauce simmer about 10 minutes over very low heat.

Delicious with Wiener schnitzel, steak or (with a little chopped chicken added and with 200 ml water instead of 300) in a puff pastry tart.