Mushroom Medley sauce for pork chops
1 pkg. white mushrooms
2-3 lg. heads oyster mushrooms
2 handfuls shiitake mushrooms
2 handfuls cremini mushrooms
1 stick butter, divided
1/2 pt. heavy cream
2 lg. cloves garlic, minced
1 tbsp. beef base
slice white mushrooms and dice. remove stems from shiitakes. slice creminis and portabella. cut oyster mushrooms from stem.
melt 4 tbsp. butter in large skillet over medium heat. add all bnut the oyster mushrooms and allow them to cook down for a few minutes, then begin stirring often till they are wilted down. add oyster mushrooms during last several minutes of cooking. remove from heat.
meanwhile, melt remaining 4 tbsp. butter in pot. add a heaping serving spoonful of flour to make a thick paste. let cook for a few minutes, then add milk. i use about 4-5 cups. add cream. whisk till a thick sauce develops and allow to boil for a few minutes to cook the starch out. add more milk if needed. season to taste.
stir in mushrooms and allow to simmer for a few minutes.
serve over broiled pork chops and mashed potatoes.
leftovers can be thinned with milk and re-heated for a tasty soup.
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