(by Stephanie Russ)
1 – 2 cloves garlic, finely chopped
3 – 4 oz. butter
1/2 lb. mushrooms, cleaned and sliced
8 oz. vegetable broth
16 oz. cream
salt and pepper to taste
all-purpose or almond flour
chopped parsley
In a large saucepan over medium-law heat, melt 1 T. butter and sauté the garlic.
Add remaining butter to the pan with the mushrooms, and cook for 5 – 10 minutes.
Add vegetable broth and cream, stirring constantly for 5 – 10 minutes more.
Stir in salt, pepper, and enough flour to thicken the sauce to desired consistency.
Serve over meat, noodles, or rice, and garnish with parsley.
(Read But Please With Sauce, the story that accompanies this recipe.)
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