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Red Lobster Cajun Mushroom Sauce for Grilled or Broiled Fish
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Source: Red Lobster Restaurant's recipe collection at redlobster.com
| 3 tablespoon | butter |
| 1 1/2 cups | thinly-sliced mushrooms |
| 2 tablespoons | flour |
| 1/2 cup | cream |
| 1/2 cup | chicken bullion |
| 1/4 teaspoon | garlic powder |
| 1/4 teaspoon | freshly-ground white pepper |
| 1/2 cup | picante salsa |
| 2 tablespoons | fish blackening seasoning |
Melt one tablespoon butter in a pan and sautÈ mushrooms; set aside.
In a medium saucepan melt two tablespoon of butter and stir in the flour until dissolved. Add chicken stock, cream, garlic and pepper, stirring constantly cook until sauce thickens. Do not boil. Once thickened reduce heat, cover, and cook 2 more minutes.
Add picante sauce, blackening seasoning and sautÈed mushrooms, heat through. Hold warm until ready to serve.
Serve over grilled or broiled fish.
Yields sauce for 4 servings.
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