Mushroom Sauce

This sauce is quick to make and very versatile! It is great over enchiladas (to change it up!) and over pastry pies. It also can be turned into a great vegetarian soup by just adding some vegetable stock!

Ingredients

• 1 Tablespoon of Olive Oil
• 1 Onion (Sliced)
• 1 Package (8oz.) of Mushrooms — White or Portabellos (Washed & Sliced)
• Pinch of Salt
• Pinch of Pepper
• Pinch of Granulated Garlic Powder

• 1 Tablespoon of Water
• 2 Tablespoons of Butter
• 1/2 Teaspoon of Salt
• 1 Teaspoon of Granulated Garlic Powder
• 1/2 Teaspoon of Pepper
• 1 Cup of Whipping Cream
• Optional: Pinch of Red Pepper Flakes

Directions

1. Heat oil on high in a wide sauce pan.
2. Add onion & stir 1 minute. Add in sliced mushrooms. Do NOT stir, toss in the pan every minute or so to grill mushrooms.
3. Add in pinches of salt, pepper, garlic powder. Continue to toss the mushrooms every minute until the mushrooms are grilled well and the pan is dry.
4. Once dry, place mixture into a fine chopper. Add in water & blend until the mixture becomes a paste. Set aside.
5. In same saucepan, add in butter, salt, garlic powder, pepper, whipping cream, and red chili flakes (optional). Whisk.
6. Add in the warm mushroom paste and stir often until the sauce boils.
7. Turn off heat, let cool, and the sauce will thicken.
8. To thin or for more sauce, add more whipping cream.

Great as a soup — just add vegetable stock!