Sauteed Mushrooms in Cream Sauce

Begin by washing and capping the mushrooms. Preheat the oven to 400 degrees.

Next, in a large sauce pan, melt butter and add minced garlic. On medium-low heat, stir for a minute before adding the mushrooms and coating them in the garlic and butter. Just when the garlic begins to brown, pour in the chicken broth. Turn up the heat to medium-high.

While that is cooking, combine the milk, cream, flour, and salt in a bowl. Your broth and mushroom mixture should be softly boiling now. Turn down the heat to low and slowly pour in the cream mixture while stirring. Let it simmer for a minute or two.

Now pour the whole thing into a baking dish that will fit the mushrooms snugly on the bottom. I use a square 3-qt. dish. (I also turn each cap so the closed side is down, but you don’t have to be this anal.) I usually sprinkle a little more salt over it all too.

Sprinkle the cheese on top and bake in the oven for 30 minutes or until it’s all golden brown.

So yummy alone or eaten with crusty bread.