CJ, how does this idea for a ginger mushroom sauce suit you?
Combine a 10 3/4 ounce can of Campbell's condensed cream of mushroom soup,
1/2 cup water (or if you wish a richer sauce, use milk) and at least 1/2
teaspoon (or more according to your taste) ground ginger in a saucepan.
Heat until hot and thick.
If you want the sauce to be thicker, blend 1 teaspoon cornstarch with just
enough water to make a paste. Stir until there are no lumps. Then add to
your hot sauce mixture and stir over low heat until a thicker sauce is
formed. This should take about 1 minute after mixture comes to the boil.
And if using the cornstarch, stir constantly.
Hope this helps.
CB: The Old Leather Bat
----- Original Message -----
From: "Carla Jo" <[email protected]>
To: "cooking in the dark" <[email protected]>
Sent: Saturday, March 12, 2011 1:22 PM
Subject: [CnD] Rockfish mushroom sauce
The other night Scott and I ate a rockfish restaurant. I had the grilled
sea scallops. I had their mushroom ginger cream sauce for dipping. I am
not a fan of ginger, but took a chance anyway. It was fantastic! I never
tasted ginger. This restaurant is only here in Texas and just one in
Durham North Carolina. Anyone have any ideas on how to replicate this
one? There were no chunks of mushroom in it, but a very distinct mushroom
flavor, light and silky texture. Thanks,
cj
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