Note: makes about 11 oz. Double or triple for casserole as desired.
- 2 T butter
- 1 shallot, finely chopped
- 8 oz white button mushrooms, finely chopped
- 3/4 c chicken stock or broth
- 1/4 t salt
- 1/4 t pepper
- 1/4 t onion powder
- 1/8 t garlic powder
- pinch of paprika
- 1/2 c milk
- 2 T cornstarch
- In medium sauce pan, add butter, shallot, and mushrooms.
- Cook over medium heat for 7-9 minutes until mushrooms are soft and have released most of their liquid.
- Add chicken stock and spices.
- Bring to a simmer.
- Separately, whisk together milk and cornstarch until smooth.
- While whisking, pour in milk/cornstarch mixture into simmering stock, stirring constantly.
- Continue to stir and cook until mixture bubbles and thickens, about 3-4 minutes.
- Remove from heat and season to taste with salt/pepper.