Mushrooms & Sauce (Cream of Mushroom Soup Substitute)

Clean mushrooms. I break off the stems, wash, and allow to completely dry. Once dried, slice or break the mushrooms into bits. Breaking the mushrooms into pieces adds a different and more rustic texture than slicing. Melt the butter in a large skillet (do not use a non-stick skillet). Add the mushrooms, garlic, salt and pepper. Stir often until the mushrooms are softened and have exuded their juices, about 5 to 10 minutes. Stir in the flour and cook for one minute. Add the chicken stock and bring to a simmer. Add the half-and-half or cream and simmer until the sauce thickens, about 10 to 15 minutes. Taste and adjust the salt and pepper.