Makes about 8 servings
- 4 T olive oil
- 4 cloves garlic, minced
- 4 c. Hen of the Woods, packed
- 1 c. vegetable or chicken broth
- 1 c. half and half
- 1 tsp. pepper
- 2 tsp. salt
- 1/2 c. sour cream
- 2 T flour
- 2 T chopped chives or parsley
- cooked potatoes, pasta or egg noodles
- Heat the olive oil in a pan and sauté the garlic over medium heat for 1 minute. Add the packed mushrooms and cook, stirring often until the mushroom starts to brown.
- Add the cream and broth, and allow it to reduce by half, stirring often. Add the salt and pepper.
- In a bowl, mix the flour and the sour cream together. Stir the sour cream into the mushrooms and cook 5 minutes, until the sauce is thickened.
- Place sauce, the potatoes, potatoes or noodles, in a crock pot, mix well and set crock pot to low. Garnish with chive or parsley, serve with crusty toasted French bread and a green salad for a delicious autumn lunch.