(With Dried Mushrooms)
2 tblsp. butter
Dash of Mushroom Garlic Seasoning
Pinch of salt (you can leave out the salt because the bouillon is salty)
1 cup half & half (or cream is better)
2 tblsp. wheat flour
1- 3/4oz. pack Pistol River dried Sliced Shiitake
1 tsp. beef or chicken bouillon
Put mushrooms in a bowl pour in hot tap water
(about 2 cups) and set aside. Gather the rest of the ingredients, by that time
the mushrooms will reconstituted they only take a few minutes.
Mix half & half, flour and bouillon in a bowl and set aside. Melt butter in
a sauce pan. Drain and rinse mushrooms press out excess water then add to melted
butter, season with Mushroom Garlic Seasoning and salt. Sauté for about 2 min.
Add the cream mixture a little at a time and cook until thickened. Serve over
pasta or meat.
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