Creamy white mushroom sauce with milk for chicken or pasta To serve pour sauce over hot cooked pasta
Prep Time
30 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Heat a large skillet over medium heat; do not use a nonstick skillet. Spray lightly with cooking spray; add mushrooms. Cover and cook
stirring occasionally
until mushrooms just begin to release their juices. Add garlic and stir. Cover and cook
stirring occasionally
until mushrooms have released more juice and garlic is lightly browned. Transfer mushroom-garlic mixture with juices to a small bowl and set aside.
Wipe the skillet out with a paper towel to remove any burnt garlic bits. Melt butter in the skillet over medium-low heat until it begins to bubble and foam. Sprinkle in flour and whisk continuously to form a roux. Once roux has darkened slightly
add milk
a few tablespoons at a time
whisking smooth after each addition.
Add mushroom-garlic mixture with juices back into the skillet; bring to a very slow simmer and cook until desired thickness is reached. Season with salt and pepper.
