To survive people in Africa, Europe, and the Americas have historically foraged in forest for edible berries, herbs, tubers, wild greens and mushrooms. Lately I’ve had a taste for a mushroom sauce. Here’s a southern one from Tennessee that serves about 3 to 5 people. This mushroom sauce works equally well over a barbecued steak, baked potato, or brown rice. There is link to a easy but sensational port-wine mushroom sauce that goes well with various meat and vegan meat substitutes.
Tennessee mushroom sauce recipe
½ cup butter or butter substitute divided
2 (8-ounce) containers of fresh mushrooms ( I like portabella, shiitake, and or what’s on sale)
3 tablespoons chopped fresh scallions or Vidalia onions
3 tablespoons whole wheat or white flour
1 teaspoon dry mustard
2 cups soy or regular milk
2 teaspoons hot sauce
¾ teaspoon sea salt
¾ teaspoon fresh ground pepper
Melt 1/4 cup butter in a large skillet over medium-high heat; add mushrooms, and sauté 12 to 14 minutes or until liquid evaporates. Add onions and sauté for two minutes. Remove from heat. Melt remaining 1/4 cup butter in a large saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute; whisk in dry mustard. Gradually whisk in milk and next 3 ingredients; cook, whisking constantly, until mixture is thickened and bubbly. Stir in mushroom mixture, and cook until thoroughly heated.