Mushroom Cream Sauce

INGREDIENTS

2 packages Dried Mushroom Medley
3 Tbsp butter
1 cup cream
Sea salt and ground pepper to taste
1 Tbsp flour

DIRECTIONS

Put dried mushrooms in a colander and rinse with cool running water to remove any sand.

In a medium-sized saucepan, melt the butter over medium-low heat. Add 2 tablespoons of water and the mushrooms and cook for about 3 minutes, until the mushroom caps are soft, adding more water if necessary. Add the cream and salt and pepper. Simmer for 3 to 5 minutes. In a glass or small bowl, blend the flour with 3 tablespoons of water and then slowly stir into the sauce. Cook and stir 5 minutes until the sauce thickens.

Serve over pasta, chicken breasts, or hot buttered toast.