Hazelnut and mushroom sauce

Hazelnut and mushroom sauce

By
From
Encyclopedia of Food and Cookery
Makes
625 g

Ingredients

Quantity Ingredient
60g butter
60g hazelnuts, halved
1 small onion, finely chopped
6 mushroom caps, finely sliced
2 tablespoons plain flour
500ml chicken stock
freshly ground black pepper
salt

Method

  1. Melt butter and add hazelnuts, onion and mushrooms. Stir over gentle heat until just browned. Remove from pan with a slotted spoon.
  2. Mix flour into butter remaining in pan, then add stock and stir over gentle heat until thickened. Return hazelnut mixture, season with salt and pepper and serve with grilled chicken breasts, roast chicken or sautéed veal steaks.
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