24 Ounce package of baby bella or white mushrooms
2 Cups of your favorite chicken broth
1 Teaspoon salt
1 Teaspoon sugar
2 Tablespoons corn starch
1/2 Stick butter
2 Garlic cloves
Rinse and pat dry mushrooms. Cut into quarter inch thick slices then cut the slices in half until you have four cups.
Preheat skillet over medium heat. Melt the butter and saute the mushrooms until they’re slightly translucent on the outside. This should take about five minutes.
Crush or finely mince garlic and stir into mushrooms. Squeeze half a lemon into the mix. Stir in salt and sugar.
Stir starch into one cup of chicken broth to make sure it doesn’t clump then pour it into the mushroom mix. Then pour in the second cup of chicken broth.
Bring the mushrooms to a simmer, stirring frequently. Use a clean spoon to taste the sauce. At this point, you can add more lemon or salt to match your taste.
See how thick the sauce gets in 5-10 minutes. If you like a thicker sauce, dissolve another 1/2 to full teaspoon of corn starch in 1/4 cup of chicken broth and stir it into the mushroom mix. Bring it back to a simmer and it’s ready to serve on noodles, chicken cutlets or you name it.
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