This is a good one, adapted from one in My Recipes, from Robby Melvin November 2014, Recipe BY Southern Living
What you need
- 1 1/2 Tbs olive oil
- 8 oz sliced cremini mushrooms
- 1 Tbs butter
- 1 Tbs minced shallot
- Salt and ground black pepper to taste
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups Chicken Stock
- 1 Tsp ground sage
- 1/2 Tsp garlic powder
- 1/2 Tsp dried thyme
Instructions
- Heat olive oil in a medium skillet over medium-high heat. Add mushrooms; sauté until tender and browned.
- Stir in 1 Tbsp. butter and minced shallot; sauté 2 minutes.
- Melt 1/2 cup butter in a large 2-quart sauce pan over medium heat; whisk in flour, and cook, whisking constantly, 3 to 4 minutes or until mixture is light brown and smooth.
- Slowly whisk in 4 cups stock. Increase the heat to high; bring to a boil, whisking occasionally. Reduce heat to medium; stir in the remaining ingredients.
- Simmer, stirring occasionally, until desired thickness.
- Add back mushrooms. Cook over medium heat, stirring occasionally, until incorporated
- Add salt and ground black pepper to taste.