- Cook Time
- Prep Time
- 1 tablespoon olive oil
- 1/4 pound mushrooms
- Pinch of dried thyme
- 1 teaspoon minced or crushed garlic
- 2 tablespoons unbleached all-purpose flour
- 2 cups low-sodium chicken broth (use vegetable or mushroom broth if preferred)**
- Freshly ground black pepper to taste (optional)
1 Clean the mushrooms and, if the stems are firm and tight, leave them on. If they are soft and beginning to separate, remove them.
2 Chop the mushrooms into very small pieces or thin slices.
3 Place a medium-sized saucepan over medium heat for 30 seconds.
4 Add the oil and swirl to coat the pan. Add the mushrooms, thyme, and salt, and sauté for about 8 to 10 minutes or until the mushrooms are reduced in size and they have expressed some juices.
5 Stir in the garlic. Add the broth, and heat until it is hot but not boiling.
6 Place the flour in a small bowl, and ladle in enough broth to dissolve the flour (approximately 3/4 cup).
7 Use a small whisk to beat this mixture until smooth, then pour it back into the hot broth. Whisk the broth as you pour.
8 Cook over medium heat, stirring frequently, for 5 to 8 minutes, or until lightly thickened.
9 Add salt and pepper to taste, if desired. (Keep this in a tightly lidded jar in the refrigerator and use as needed over the
Source: Chef Mollie Katzen and California Walnut Board