This is a basic white gravy with the added
richness of mushrooms and garlic.
You can also serve this over top some
grilled pork chops or a great steak.
Our family loves it served over pasta.
Yet I had some left over sauce that I
saved to use later on in the week,
this time I served it with rice.
It reminded me of mushroom risotto!
Creamy White Mushroom Sauce
1 (8oz.) Sliced Button Mushrooms
4 TBSP. All Purpose Flour
3 TBSP Butter
1 tsp. Garlic~ minced
1 C. Chicken Broth
1 C. Whipping Cream
1 TBSP Dijon Mustard
In a saucepan sauté the butter and garlic.
Place the mushrooms and flour
into a plastic bag, toss to coat
the mushrooms.
Add them to the saucepan.
Whisk together the broth, cream
and Dijon mustard. Pour into the
saucepan, stirring until sauce thickens.
Now it’s time to smother a grilled
chicken breast atop a bed of pasta.
*OR You choose a new combination
of how to serve up this creamy
comforting mushroom goodness.
Crazy about Mushrooms,
Lark
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