Ingredients
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3 tablespoons butter
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6 -8 fresh mushrooms, sliced
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1 -2 tablespoon minced fresh garlic (or to taste)
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2 1/2 tablespoons flour (use 3 tablespoons for a thicker sauce)
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1 pinch cayenne pepper
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1 cup canned low sodium chicken broth
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2 teaspoons oxo chicken bouillon powder (I use 1 small package)
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1/2 cup whipping cream, unwhipped
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2 cups cooked chopped turkey or 2 cups chicken
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3/4-1 cup canned corn kernels, well drained or 3/4-1 cup use frozen peas, thawed
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1/4-1/2 cup parmesan cheese (or to taste)
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3 tablespoons chopped pimiento (or use as much as desired)
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1 teaspoon fresh grated black pepper (or to taste)
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salt (optional or to taste)
Instructions
- Heat butter in a large skillet over medium heat; add in mushrooms; cook until the mushrooms are tender (about 6 minutes).
- Add in garlic and cook for about 2-3 minutes.
- Add in flour and cayenne (if using) and stir for 1 minute.
- Slowly add in broth and bouillon powder; cook stirring until thickened.
- Add in whipping cream, turkey or chicken and corn or peas; simmer stirring for 5-6 minutes.
- Mix in grated Parmesan cheese and pimento, then season with black pepper and a small amount of salt if desired to taste.
- Delicious!