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- Cream of Mushroom Sauce (Gluten-Free)
Cream of Mushroom Sauce (Gluten-Free)
This recipe comes to us from Jan Ryan.
Homemade recipe for Cream of Mushroom Sauce or Soup/Celery/Chicken* (from Sharon Larson). This is good and simple:
heavy saucepan, heat on medium:
1 Tbsp. Margarine
Add, and sauté for 1 minute:
1 cup diced fresh mushrooms (approx. ¼ lb.)
Remove from pan and reserve (mushrooms will now measure approx. ½ cup. Also, ½ cup of canned, drained mushroom bits can be substituted for mushrooms and margarine, if desired. If so, skip sauté step.).
in same saucepan:
4 Tbsp. Margarine
½ cup evaporated milk
½ cup milk (I used 2 percent to cut down on fat)
in these spices:
½ tsp. dried onion flakes
1 pinch celery seed
1 pinch garlic powder
¼ tsp. salt
1/8 tsp. pepper
a smooth paste of:
2 ½ Tbsp. SWEET RICE FLOUR
¼ cup milk
Add paste slowly to heating mixture. Stir constantly until thickened. Stir in reserved mushrooms and heat through. Use in casserole recipes or add 1 CUP MILK FOR SOUP. Equivalent to one can condensed cream of mushroom soup.
*VARIATIONS: CREAM OF CELERY SAUCE OR SOUP: Substitute 1 cup diced celery for fresh mushrooms.
CREAM OF CHICKEN SAUCE OR SOUP: Substitute 1 cup diced raw chicken for fresh mushrooms and sauté for 3 min. OR substitute ½ cup diced COOKED chicken for canned mushrooms.
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In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
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