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Ingredients
- 3 Tablespoons Olive Oil
- 12 ounces, weight Cremini Mushrooms, Diced
- 2 Tablespoons Flour
- 1 can (12 Oz. Size) Fat Free Evaporated Milk
- 1 teaspoon Salt
- 1/4 teaspoons Pepper
- 2 Tablespoons Fresh Parsley
Method
- In large pot, heat 1 tablespoon of oil.
- Add mushrooms and cook until browned. Remove from the pot.
- Pour in the last 2 tablespoons of oil and add flour, whisking until the mixture is cooked together, light, and no longer lumpy.
- Slowly pour in the milk, whisking constantly, until mixture is smooth.
- Bring to a simmer, then put on low heat and let cook, stirring occasionally until thickened.
- Stir in salt, pepper, and parsley.
