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1. Place butter in a heavy skillet. When it is sizzling, add the onion and, a few minutes later, the celery.
2. When they are slightly browned, add the mushrooms. Reduce heat and allow everything to simmer. When mushrooms are limp, add the wine and season with salt and pepper.
3. Now combine the flour with milk and add gradually to the mushroom mixture, stirring well. When sauce is thickened, remove from heat.
This sauce may be cooled and refrigerated for a week. Then it can be warmed up in a double boiler.
Recipe from: MEAT by the Lobels |
