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MUSHROOM TRIFOLATA IN CREAM SAUCE

Ingredients:

1/2 cup MAGNOLIA GOLD BUTTER UNSALTED
2 tbsp minced garlic
1/2 cup thinly sliced fresh shiitake mushrooms
1/2 cup thinly sliced oyster mushrooms
1/2 cup thinly sliced fresh button mushrooms
2 tbsp MAGNOLIA ALL PURPOSE FLOUR
1/2 cup dry white wine
1 cup chicken stock
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
iodized fine salt and pepper to taste
1/4 cup grated MAGNOLIA CHEDDAR CHEESE

Procedure:

  1. Melt 1/4 cup butter in a saucepan. Sauté garlic and mushrooms and cook for 1 minute. Transfer mushrooms to a plate and set aside.
  2. Using the same pan, melt the remaining butter. Add flour and mix to form a paste. Slowly pour wine and chicken stock while stirring mixture continuously. Simmer for a minute over moderate heat then add cream. Season with salt and pepper. Simmer for 2 minutes more then add the sautéed mushrooms. Stir and remove from heat.
  3. Serve as is, on bread or over pasta. Top with cheese.
Makes 5 servings.
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