We tweaked the recipe found in Betty Crocker's cookbook
1 lb Fresh Mushrooms
1/3 cup Butter (or margarine)
3 T Flour (we used arrowroot flour)
1/2 t salt
1 Cup Heavy Cream
1 can (14oz) chicken broth (we used previously made chicken stock)
1 T dry sherry (if desired)
Freshly ground pepper
Our Tweaks:
1 teaspoon garlic (minced)
1 teaspoon onion powder
Additional salt to taste once cooking
Additional Arrowroot flour to thicken so it was more 'creamy'
1. Slice enough mushrooms to measure 1 cup, chop remaining mushrooms
2. In 3 qt saucepan, melt butter over medium heat. Cook sliced and chopped mushrooms in butter about 10 minutes (we added salt, minced garlic & onion powder here), stirring occasionally, until mushrooms are golden brown. Sprinkle with flour & salt. Cook stirring constantly until thickened.
3. Gradually stir in whipping cream & broth heat until hot. Stir in sherry. Sprinkly with pepper.
No comments:
Post a Comment