- 2 tablespoons unsalted butter
- 12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
- 1/2 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 1 teaspoon freshly ground nutmeg
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half-and-half
- Melt the butter in a 12-inch cast iron skillet set over medium-high heat.
- Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.
- Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
- Sprinkle the flour over the mixture and stir to combine. Cook for 1 minute.
- Add the broth and simmer for 1 minute.
- Decrease the heat to medium-low and add the half-and-half.
- Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
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