Cheese Sauce with Mushrooms

Step 1: Melt the butter over medium-high heat in a sautee pan. When slightly bubbling add the sliced mushrooms (use a large enough pan so the mushrooms aren't crowded or they end up steaming instead of sauteeing). Stir the mushrooms frequently to evenly cover with the butter. Cook until softened and they loose all moisture and they are golden (8-10 minutes).

Step 2: When the mushrooms appear cooked and slightly golden then add the balsamic vinegar and stir. Let the balsamic reduce for a couple minutes then add the marsala cooking wine.

Step 3: Let this reduce until the mushrooms and sauce become thicker and stickier. Set the cooked mushrooms aside.

Step 4: Pour the milk or cream in a small saucepan and begin melting the Velveeta brand cheese over low-medium heat (watch this carefully and stir often so it's doesn't stick or burn to the pan).

Step 5: When the sauce is melted then add the sauteed mushrooms. Add salt and pepper. Cover and keep on low heat until ready to use.