Ingredients
- 10 ounces fresh mushrooms (3 to 4 cups sliced white button mushrooms)
- 2 tablespoons butter
- 1/2 cup all-purpose flour
- 4 tablespoons butter
- 2 1/2 cups chicken broth
- 1/2 cup white wine (or use 3 cups chicken stock instead of the wine)
- 1/2 cup whipping cream (33-35% whipping cream)
- 3 to 4 tablespoons parmesan cheese, grated (optional)
- Salt and fresh ground black pepper, to taste
How to Make
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Step 1: Saute the mushrooms in 2 tablespoon butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside.
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Step 2: In a medium saucepan cook 4 tablespoons butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color (about 6-7 minutes). Whisk in the stock and wine, stirring until the mixture thickens. Lower heat and simmer for about 12-15 minutes.
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Step 3: Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sauteed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon. Season with salt and pepper.
We hope you enjoy this recipe!
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