Yield: 6 servings.
4 tablespoons butter
1 cup chopped onion
2 stalks celery, chopped
2 pounds fresh mushrooms*, coarsely chopped (baby bella, white button, shiitake, or oyster)
2 teaspoons salt
¼ teaspoon black pepper
2 cloves garlic, minced
3 tablespoons all-purpose flour
1½ cups chicken stock
1 cup light cream
¼ cup dry Marsala wine or sherry
¼ teaspoon ground nutmeg
Fresh thyme sprigs for garnish
Melt butter in large saucepan or Dutch oven over low heat. Add onions and celery; sauté until transparent. Add mushrooms, salt, pepper, and garlic; sauté until tender, about 10 minutes. Add flour and stir until well blended. Increase heat to medium high and gradually add chicken stock and cream, stirring constantly. Stir in wine and nutmeg. Cook on low heat until thickened, about 5 minutes. Check seasoning; add salt and pepper to taste. Garnish with fresh thyme sprig.
*Use one or more different varieties of mushrooms for added interest and flavor.
print it
From fossil pits to a helicopter simulator, the littlest Carolinians will discover wonder at these one-of-a-kind museum exhibits across the state.
Don’t just drink your Cheerwine — eat it, too! From cakes to pies to cocktails, you can incorporate this crimson Tar Heel treasure into your next kitchen creation.
Local NC Cooperative Extension experts preserve cherished recipes and introduce kids to the thrill of summer camp — and that’s just a taste of what they provide to their communities.
One of our state’s most common fishes has a rare talent. In the fresh, clear waterways of the mountains and Piedmont, bluehead chubs build nests for their young, stone by tiny stone.
