- 1/2 c olive oil
- 1/4 tsp fresh minced garlic
- 2 c assorted mushrooms
- 1/4 c diced yellow onions
- 1/8 c beef base (bouillon)
Saute all ingredients above in large skillet until onions are tender.
In separate large sauce pan, make a roux.
2 sticks butter
1 c flour
Once roux is made, combine sauteed mushroom mixture to sauce pan and simmer for 5 minutes. Then add 1 quart milk and 4 oz white cooking wine, or dry white wine.
Heat through (about 5 more minutes) and serve hot.