Ingredients
1 package of white button mushrooms
2 cups of vegetable stock
2 cups of milk
8 tablespoons of flour
oil for bottom of the pan
1 pat of butter
dash of heavy cream
2 cloves of fresh garlic
1 small yellow onion
salt for seasoning
black pepper for seasoning
cayenne pepper for seasoning
In a large pot, add oil enough to cover the bottom generously, add onion, garlic and let cook for a moment. Add sliced mushrooms, and cook until just lightly browned, add flour stirring well. If you need to add a bit more oil do so. Stir and let cook for a few minutes while stirring. Add vegetable broth stir well, add milk and stir well. Add seasonings, salt, black pepper, and cayenne pepper. Stir reduce heat cover and let cook. Cook on very low heat to prevent scorching and boiling over. Stir frequently to prevent sticking on the bottom and ensure creaminess. Cook until mushrooms are cooked and tender. Add a dash of heavy cream, stir. Remove from heat. Serve and enjoy!
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