6 oz. Portobello mushroom caps
2 pats butter
2 cloves garlic
1/2 small yellow onion
1 tsp. whole grain flour
1 pint light cream
salt and pepper, to taste

Heat butter in a skillet on medium high heat. Dice mushroom caps into equal 1/2-inch sizes and add to pan. Now chop garlic and onion, being sure to stir pan contents often. Add the above, then salt and pepper to taste. Continue to stir until contents develop good coloring then sprinkle whole grain flour over pan. After flour becomes moist begin adding small amounts of cream allowing it to thicken before adding the next portion.

Enjoy!

Submitted by: Eric Leopold