Italian Sauces Recipes - Mushroom and Hazelnut Sauce (Salsa di Funghi e Noci) Recipe

Ingredients  

• 45 ml/3 tbsp unsalted (sweet) butter

• 15 ml/1 tbsp minced (ground) onion

• 6 large mushrooms, thinly sliced

• 30 ml/2 tbsp plain (all-purpose) flour

• 350 ml/1 1/2 cups chicken or vegetable stock

• 15 ml/1 tbsp made mustard

• 100 g/4 oz/1 cup toasted hazelnuts, chopped

• Salt and freshly ground black pepper

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Method:

1. Heat the butter in a saucepan and fry (sauté) the onion and mushrooms for 5 minutes.

2. Stir in the flour and blend in the stock. Cook for 2 minutes, stirring all the time.

3. Add the mustard and cook until the mixture thickens. Stir in the chopped hazelnuts and season to taste with salt and pepper.

4. Serve with pasta, chicken or risotto.