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
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.