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“My husband and I love mushrooms. This sauce is practically mushroom essence. It's great on pasta, with steak, pork chops, chicken or try on top of hamburgers. Note- Any mushroom varieties will work the key is to have a few different types. The optional cream I use only if serving as a pasta sauce.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute mushrooms in stockpot with the butter, garlic and nutmeg. Let the mushrooms cook until soft and most of the moisture from the mushrooms has cooked out.
  2. Add the stock 1/2 can at a time, let reduce before adding more, repeat until all the stock is used.
  3. When last of the stock has been added, reduce by half and add the cream (if using). Serve as desired.

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