Monday, March 11, 2013
16 oz of white button mushrooms
2 tbsp butter
2 cups low sodium beef stock
2 tbsp flour
Brown the sliced mushrooms in the butter. Add the flour and brown slightly. Add 1 cup of cold broth. Stir in quickly.
Add another cup of broth and bring to a simmer. Cook until thickened to desired consistency, about 30 minutes.