Ingredients
Scale
- 2 Tablespoons butter or olive oil
- 1 onion, finely chopped
- 2–3 garlic cloves, finely chopped
- 1/2 pound mushrooms, sliced (I like cremini or baby Bella)
- 2 Tablespoons flour (I used gluten free blend with great results)
- 2 cup chicken stock
- 1/4–1/2 cup cream
- salt and pepper, to taste
- Spirilized zucchini noodles, pasta, rice or meat (chicken pork chop or steak)
Instructions
- Melt butter in saute pan and add onion.
- Cook for 5-7 minutes until onion is soft then add garlic and cook for a minute or two.
- Add sliced mushrooms and cook for a few minutes until mushrooms tender and browned.
- Sprinkle with flour and cook for an additional 30 seconds or so.
- Slowly add chicken broth and scrape bottom of pan as you stir to get all the flavorful bits on the bottom.
- Continue to stir and simmer until sauce thickens. Add cream and salt and pepper to taste.
- Serve over spiralized zucchini (zoodles), regular noodles, rice or meat (grilled chicken, pork chops or steak)