Mushroom and Pepper Creamy Sauce for Hot Dogs
When I crave a hot dog I prefer a sweet, soft bun roll; loads of butter; cheesy, smoked butcher–made Vienna sausage and a 'smothering' of All Gold tomato sauce. A variation on this theme includes Dijon mustard, rosemary, sautéed butter onions and a mushroom-and-black-pepper sauce. Something completely different!
Yields: enough for 4
10 g salted Butter
10 ml Sunflower Oil
120 g sliced Onions
1 sprig Rosemary, fresh
140 g sliced Mushrooms
125 ml Cream
1) Sauté onions in butter and oil, add rosemary. Finish with mushrooms and cream, season well, with freshly ground black pepper, and serve.
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I look forward to hearing from you.