Pesto Cream Sauce
Why I Love This Recipe
Ingredients You'll Need
2 sticks of light butter (or regular butter, or you could try margarine I guess)
3/4 cup flour
1-2 cups milk
1/2+ cup pesto
12 oz. sun-dried tomatoes, chopped (drained if necessary)
16 oz. portabella mushrooms
salt pepper
Directions
Saute mushrooms, salt, pepper in butter until golden brown. Gradually add flour to make roux and cook for 2-3 minutes. Stir in milk a bit at a time to make a paste and then the sauce to your thickness. Add in the chopped tomatoes and pesto.