Wild Mushroom Stroganoff

1. 1

   Melt the first amount of butter over medium heat and add the shallot, cook until tender.

2. 2

   Add the mushrooms to the pot and cook until tender.

3. 3

   Add the broth, wine, and salt and pepper if desired. Bring to a boil and then turn down heat and simmer for about ten minutes.

4. 4

   While the sauce is simmering, in a separate pot melt the second amount of butter over medium heat.

5. 5

   Stir the flour into the butter until absorbed to make a roux.

6. 6

   Pour the mushroom mixture into the roux and bring to a boil, turn down the heat and stir until thickened.

7. 7

   Stir in the heavy cream and parmesan cheese, and parsley.

8. 8

   This can be served over rice or pasta -- but secretly sometimes I just eat it like a stew by itself with some crusty bread. Yum yum.

9. 9

   Enjoy!

* Per serving · 4 servings · Values may vary.

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