Creamy Mushroom Sauce/Gravy

One of my favorite mushroom sauce recipes! This is good even without the Parmesan, if you like a cheesy sauce then, also 3 minced garlic cloves may be added with the mushrooms --- I most always use this sauce with my Chicken Wellington (Puff Pastry-Wrapped Chicken) though it's great with anything :)

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 3 -4  cups  sliced button mushrooms
• 2 -3  tablespoons butter
• 1⁄2 cup flour
• 1⁄2 cup butter
• 2 1⁄2 cups  chicken stock or 2 1⁄2 cups broth
• 1⁄2 cup white wine (or use 3 cups chicken stock instead of the wine)
• 1⁄2 cup  whipping cream
• 3 -4  tablespoons  grated parmesan cheese (or to taste) (optional)
•  salt and pepper

Directions

1. Saute the mushrooms in a couple tablespoon butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside.
2. In a medium saucepan cook the butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color (about 6-7 minutes).
3. Whisk in the stock and wine, stirring until the mixture thickens.
4. Lower heat and simmer for about 12-15 minutes.
5. Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sauteed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon.
6. Season with salt and pepper.