Ingredients:

  • 2 tbsp unsalted butter
  • 8 oz mushrooms, finely diced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup low-sodium vegetable broth
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper

Instructions:

  1. Melt the 2 tbsp unsalted butter over medium heat in a saucepan.
  2. Add the 8 oz finely diced mushrooms and cook, stirring occasionally, for about 5 minutes until they are golden brown and the moisture has evaporated.
  3. Sprinkle 2 tbsp all-purpose flour over the sautéed mushrooms and stir constantly for 1–2 minutes until a golden hue and nutty aroma develop.
  4. Slowly pour in 1 cup whole milk and 1 cup low-sodium vegetable broth while whisking vigorously.
  5. Add 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp ground black pepper.
  6. Continue to simmer over medium-low heat, whisking frequently, until the mixture thickens into a glossy, heavy cream consistency.
  7. For a perfectly smooth finish, pulse the mixture with an immersion blender until velvety.