Creamy Mushroom Sauce

Ingredients

Fresh parsley

2 tablespoons, chopped (for garnish)

Salt

to taste

Black pepper

to taste

Heavy cream

1 cup

Chicken or vegetable broth

1 cup

All-purpose flour

2 tablespoons

Onion

1 medium, finely chopped

Garlic

3 cloves, minced

Mushrooms

16 ounces, sliced (preferably cremini or button mushrooms)

Unsalted butter

2 tablespoons

Instructions

1. In a large skillet, melt the butter over medium heat until it begins to foam.
2. Add the sliced mushrooms, minced garlic, and chopped onion to the skillet. Sauté until the mushrooms are golden brown and the onion is translucent, about 5-7 minutes.
3. Sprinkle the flour over the mushroom mixture and stir well to coat all the ingredients evenly. Cook for an additional 1-2 minutes to eliminate the raw flour taste.
4. Gradually pour in the chicken or vegetable broth, stirring constantly to avoid lumps. Continue stirring until the sauce thickens, about 3-5 minutes.
5. Reduce the heat to low and stir in the heavy cream. Cook for an additional 5 minutes, or until the sauce is heated through and creamy.
6. Season with salt and pepper to taste, adjusting to your preference.
7. Garnish with fresh parsley before serving to add a pop of color and freshness.