This mushroom and Madeira sauce is an excellent sauce to serve with a special meal. The simple mushroom sauce is made with drippings from roasted pork—though you can also use chicken or beef drippings—and makes a delicious accompaniment for your next meat dish.
- 3 tablespoons butter
- 8 ounces mushrooms (thinly sliced)
- 6 green onions, thinly sliced
- 1/4 to 1/3 cup pan drippings (fat skimmed)
- 1/2 cup water
- 1/2 cup Madeira wine
- 2 tablespoons red wine vinegar
- Salt (to taste)
In a sauté pan or saucepan over medium heat, sauté the mushrooms in butter until tender.
Add the green onions and sauté 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.