Recipes

Crush half the mushrooms until quite small and leave the

remainder as they come.

Combine all ingredients except wine and store in a covered container at

room temperature. Mix thoroughly before each use.

Mushroom Sauce:

3/4 c. mix + 1 c. water

Combine 3/4 cup dry mix with some of the 1 cup water to make a smooth

paste. Add remaining water and 1 Tbsp red wine and stir continuously over moderate heat until sauce thickens and comes to a boil. Boil gently for 1-2 minutes to cook out the raw flour taste.