The Tater Tot Casserole Cookbook: Great Casserole Recipes with Bonus Dessert Recipes by Kerrie McLoughlin & Jordan McGarrigle

Author:Kerrie McLoughlin & Jordan McGarrigle [McLoughlin, Kerrie]
Language: eng
Format: epub
Publisher: Kerrie McLoughlin
Published: 2013-08-17T07:00:00+00:00

Soup mix

16 ounces Portabella mushrooms (or any mushroom with a hearty flavor)

1 tsp. olive oil

4 T. unsalted butter

1/2 cup gluten-free flour (try brown rice flour)

2 cups chicken or vegetable stock

1 1/2 cups light cream or half & half (or 1 1/8 cups plain soymilk + 3/8 cup canola oil)

Squirt of lemon juice

White pepper to taste

Tiny pinch of nutmeg

¼ cup milk

Sauté mushrooms over medium-low heat in 1 tsp. of olive oil. Set the mushrooms aside once they have released their juices.

In a clean skillet, melt the 4 T. of butter. Once the butter is melted, gradually add the flour to the butter while constantly whisking.

Once you’ve added all of the flour, allow the roux to cook for a few minutes while you continue to whisk it.

Gradually began to add the stock to the roux. Add a little bit and whisk it in before you add any more. Once you’ve added all of the stock begin adding the cream.

After adding all of the cream, bring the sauce to a simmer and let it cook for one minute. Add ¼ cup milk. Continue whisking since the sauce may continue to thicken. Add the sautéed mushrooms into the sauce, and you’re done.

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