1 tbsp(s), (15 ml)
2 tbsp(s), (30 ml) unbleached
1 pound(s), (450 g) mixed variety, sliced
½ tsp(s), (2 ml)
¼ pinch, (1 ml) freshly ground
Reduced sodium canned chicken broth
2 cup(s), or homemade broth
- Heat the oil in a large skillet over medium heat. Add the flour and stir to combine to create a roux.
- Add the mushrooms and season with salt and pepper. Cook until tender, about 5 minutes. Whisking constantly, add the stock mixture to the roux. Bring to a boil over mediumhigh heat, stirring constantly, and cook until the sauce thickens, about 5 minutes. Taste and adjust for seasoning with salt and pepper.
- Serving size: 30 ml (2 Tbsp)