Ingredients
2 tbsp of margarine
2 tbsp of EVOO
1 lb of sliced mushrooms
2 garlic cloves (minced)
A couple of shakes of onion powder
2 tbsp of flour
2 cups of vegetable broth (or chicken broth)
1 cup of cream
1 tbsp of dill
1 tbsp of thyme
Salt & Pepper
Steps
1. Heat large sauté pan over medium heat and add margarine and EVOO.
2. Add the minced garlic and sliced mushrooms. Season with onion powder.
3. Saute mushrooms until they are golden.
4. Add flour and stir for 1 min.
5. Add vegetable broth (or if you prefer, chicken broth) and cream.
6. Season with dill and thyme (I used dried, but would be even better with fresh)
7. Bring to a boil then reduce to a simmer.
8. Let it simmer for 5-10 minutes or until sauce thickens a little bit.
9. Season with salt and pepper.
10. I added cooked whole wheat pasta right to the sauté pan and tossed.
11. For an added touch, garnish with parsley.
Let’s take a closer look!
If you are a vegetarian, this would be a fun recipe to try.
It is also perfect if you observe lent and are looking for a new recipe for Meatless Fridays.
Looking for some protein? This would also be fabulous topped with a grilled chicken breast.
Until next time, Happy Cooking!
Colette
