Ingredients
Mushroom Rosemary Sauce
- 100 g butter
- 300 g oyster mushrooms, halved
- 400 g swiss cremini mushrooms
- 300 g button mushrooms, halved
- 2 tablespoons fresh rosemary leaves
- 60 ml dry white wine
- 125 ml sour cream
- 2 teaspoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 500 g fresh broccoli
- 1 tablespoon butter
- 1 tablespoon lemon juice
- salt and pepper
Description
Food Network Canada
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter