Mushroom Madeira Sauce

By Diana Rattray

southernfood.about.com

Mushroom Madeira Sauce

Photo of Mushroom Madeira Sauce © Diana Rattray

This simple sauce is made with drippings from roasted pork, or use chicken or beef drippings. It makes a delicious sauce for pork, chicken, or beef.

Yield: Serves 4 to 6

Ingredients:

• 3 tablespoons butter
• 8 ounces mushrooms, thinly sliced
• 6 green onions, thinly sliced
• pan drippings, 1/4 to 1/3 cup, fat skimmed
• 1/2 cup water
• 1/2 cup Madeira wine
• 2 tablespoons red wine vinegar
• salt, to taste

Preparation:

In a saute pan or sauce pan over medium heat, saute the mushrooms in butter until tender. Add the green onions and saute for 1 minute longer. Stir in the pan drippings, water, wine, and vinegar. Bring to a boil; continue cooking, stirring, for 1 minute. Add salt, to taste.

Note: If you would like a thickened sauce, stir 2 teaspoons of cornstarch into the 1/2 cup of water before adding to the pan.

Makes about 2 cups of sauce.