Ingredients
Scale
- 1 cup finely chopped mushrooms
- 3 Tbsp. unsalted butter, cut into pieces
- 3 Tbsp. all-purpose flour
- ½ cup non-fat milk
- ½ cup unsalted chicken stock
- ⅛ tsp. salt (or more to taste)
- ⅛ tsp. garlic powder
Instructions
- Put mushrooms in a microwave-safe bowl. Microwave on high for 30 seconds until they are all soft. Alternatively, sauté mushrooms in 2 teaspoons of butter. Set mushrooms aside.
- In a small saucepan over low heat melt the butter.
- Remove from heat and whisk in the flour until it forms a smooth paste.
- Drizzle in milk a little bit at a time while whisking continuously to make sure it remains smooth the whole time.
- Add the stock a little bit at a time while whisking to keep it smooth.
- Return to medium high heat. Stir until it comes to a boil and thickens.
- Remove from heat. Whisk in salt and garlic powder then stir in cooked mushrooms.