Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Cajun Mushroom Sauce for Grilled or Broiled Fish


3 TBS. butter
1 1/2 cups thinly sliced mushrooms
2 TBS. flour
1/2 cup cream
1/2 cup chicken bullion
1/4 tsp. garlic powder
1/4 tsp. white pepper
1/2 cup picante salsa
2 TBS. Blackened fish seasoning

Servings: 4

Melt one TBS. butter in a pan and sauté mushrooms, set aside
In a medium sauce pan melt two TBS. of butter and stir in the flour until dissolved
Add chicken stock, cream, garlic and pepper, stir ring constantly cook until sauce thickens. Do not boil.
Once thickened reduce heat, cover, and cook 2 more minutes
Add picante sauce, blackening seasoning, and sautéed mushrooms, heat through
Hold warm until ready to serve
Serve over grilled or broiled fish




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.