makes about 1 1/2 cups
1 teaspoon olive oil
1 cup sliced portobello mushrooms, chopped
1 tablespoon unsalted butter
3 tablespoons unbleached all-purpose flour
1/2 cup organic vegetable broth
1/2 cup organic heavy cream
1/2 cup organic skim milk
fine sea salt
freshly ground black pepper
1. Heat the olive oil over medium-high heat. Saute the chopped portobello mushrooms until softened, about five minutes. Remove the mushrooms from the heat and set aside.
2. Heat a small sauce pan over medium-low heat. Add the unsalted butter and cook until melted.
3. Once the butter has melted, stir in the flour.
4. Remove the pot from the heat and stir in the veggie broth, heavy cream, and milk. Continue stirring until the mixture is smooth.
5. Return the saucepot to the heat. Stir in the sauteed mushrooms.
6. Bring the mixture to a slow boil. Whisk constantly and continue stirring until the mixture thickens.
7. Season with salt and/or pepper to taste.
8. Remove from the heat. Use immediately or let cool and store in a closed container in the fridge.