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Mushroom Sauce á la Rosi

(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.

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