Originally Posted by salt and pepper
For the recipe, which I don't have! As I made it on "the fly". I added butter, chopped onion & garlic to pan and cooked for 4-5 minutes at med-low heat. Then added chopped mushrooms. How much ? aprox 1/2 of the amount you make or more depending how you like it. cook until coated with the butter and add more butter as needed. Add chicken stock and bring to a boil. Remove from heat and add thickener. I use a butter roux. Add some heavy cream and garnish or serve as is.
Thanks, Joey. This is similar to my version except I use vegetable stock and sometimes deglaze with a bit of white wine. I also add a couple of drops of Worcestershire sauce to bring out the earthiness of the mushrooms (but only a bit as it can overpower).
I have some mushrooms that I should use so guess what I am making!