Happy Saturday! A couple of weeks ago, we had picked up loads of mushrooms at the market. I wasn’t totally sure what I was going to do with them, until I was watching Rachael Ray, and she made creamed chicken sandwiches. I immediately thought that mushrooms would be a great substitute for the chicken, making this dish a hearty vegetarian lunch.
This was a HUGE hit at my house. While, it’s a little hot to spend much time cooking these days, this will be a winter staple, for sure!
Salt and pepper
1 cup of mushrooms, sliced
4 tablespoons butter
1 tablespoon olive oil
1/2 cup of flour
1/2 cup of heavy cream
1/2 cup vegetable stock
3/4 cup frozen peas
1/2 red pepper, chopped
SauteÂ mushroomsÂ in olive oil until tender.
In a sauce pan or deep skillet heat butter over medium heat. When it’s hot, add flour a little at a time, stirring constantly. This will create a simple roux. After a few minutes, it will start to thin and look similar to gravy–this will be the base of the sauce. Start adding the heavy cream and the vegetable stock. The sauce will thicken as it cooks, continuing stirring and cooking on medium heat.
Add mushrooms, peas and red pepper. I like the peas and red pepper to have a bit of a crunch, so I only cook them until they’re heated through. Add salt and pepper, to taste.
Serve on toasted bread.