Ingredients:

  • 1 cup (4 oz) Cremini or Button mushrooms, very finely minced
  • 1 clove Garlic, grated
  • 3 tbsp Salted butter, divided
  • 3 tbsp All-purpose flour
  • 1/2 cup Low-sodium chicken or vegetable broth
  • 1/2 cup Whole milk
  • 1/4 tsp Fine sea salt
  • 1/4 tsp Black pepper, freshly cracked
  • 1/2 tsp Soy sauce or Worcestershire sauce

Instructions:

  1. Prep the mushrooms. Mince 1 cup (4 oz) of mushrooms until they are in very small pieces.
  2. Sauté the base. Heat 1 tbsp of butter in a skillet over medium high. Add mushrooms and 1 grated clove of garlic.
  3. Brown the mushrooms. Cook for 5 minutes until mushrooms are dark and liquid has evaporated. Note: This is where the flavor lives.
  4. Create the roux space. Move mushrooms to the side and melt the remaining 2 tbsp of butter in the center.
  5. Whisk in flour. Add 3 tbsp of flour to the melted butter.
  6. Toast the flour. Stir the flour and butter for 1 minute until it smells slightly nutty and looks pale gold.
  7. Add liquid slowly. Gradually whisk in 1/2 cup broth and 1/2 cup milk.
  8. Simmer to thicken. Cook for 3-5 minutes until the sauce is thick enough to coat a spoon heavily.
  9. Season the sauce. Stir in 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp soy sauce.
  10. Final check. Remove from heat once the consistency resembles a thick, condensed gel.