RED LOBSTER

Cajun Mushroom Sauce

MUSHROOM SAUCES ARE TRADITIONALLY BASED ON WHITE WINE AND BUTTER. THE

RED LOBSTER VERSION IS CERTAINLY CREAMY, BUT SPICED UP WITH NOTICEABLE

AMOUNTS OF HOT SALSA AND CAJUN SEASONING. ENJOY OVER GRILLED FISH,

BURGERS, AND CHICKEN.

2 tablespoons olive oil

1 pound large white mushrooms, stemmed and sliced 1 / 2 cup whipping cream 1 / 2 cup hot chicken broth 2 tablespoons Wondra flour

1 / 2 cup picante or medium-hot salsa 2 tablespoons Cajun seasoning mix

1 teaspoon garlic salt

1 / 4 teaspoon ground white pepper 1. Heat the oil in a large skillet and sauté the mushrooms until lightly browned. Stir in the whipping cream and simmer 2 minutes.

2. Whisk together the hot chicken broth and Wondra flour until smooth. Stir this mixture into the mushrooms and bring the skillet to a boil. Turn down the heat and simmer until the sauce is slightly reduced and thickened.

3. Stir in the salsa, Cajun mix, garlic salt, and white pepper. Let the mixture simmer for another 2 or 3 minutes.

4. Use the sauce immediately, or let cool, then refrigerate in a covered container.

Makes about 5 cups

For variety, substitute your favorite barbecue sauce for the salsa. A smoky-sweet style would be amazing.