Original recipe credit: www.passionatehomemaking.com
Yield: 2 10-oz "cans"
18 mushrooms2 Tbsp butter
2 Tbsp olive oil
1/4 cup whole wheat flour (for gluten-free, use potato starch)
1 tsp salt
2 cups milk
1. Take the stems off of the mushrooms, peel the "skin" off the mushrooms, and finely chop the mushrooms. (Mushroom stems gross me out. If they don't gross you out and you want to use them, you can use just 12-14 mushrooms.)
2. Heat butter and oil in a saucepan over medium-high heat. When butter melts, add flour or potato starch and salt, stirring to make a roux. Add mushrooms and cook 2-3 minutes or until soft (mixture will be very thick). Add milk and bring to a boil, stirring constantly. Reduce heat to medium-low and simmer, stirring constantly until mixture thickens (3-4 minutes after it starts to boil).