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| The lighter chunks are some leftover chicken from the night before |
Ingredients:
- 1 1/2 cup milk, I used 1%
- 2 tbsp all purpose flour
- 2-4 cloves of garlic, minced
- 3 tbsp butter, more if needed
- 5-6 white mushrooms, chopped
- 1 tsp dried oregano
- 1/4 - 1/2 cup white wine (not a sweet one)
- 1/3 - 1/2 cup Parmesan cheese - best fresh or that pre-crumbled stuff, not the pre-grated stuff, the pre-grated adds a weird sweet taste that almost makes it taste like the milk has gone bad
- About 2-4 tsp of salt, about 1 tsp pepper
1. Melt 2 tbsp of the butter in a non-stick pan or skillet over medium heat, add some of the salt, oregano, garlic, pepper. Once the butter is melted and bubbling, add the mushrooms to the pan and cook for about 4 minutes, until they're soft and they've shrunk.
2. Melt the last tbsp of butter maybe a little more if it seems like there's not much in the pan, add the flour when the butter's melted and mix the butter and flour together until it's like a paste.
3. While stirring, slowly add the first 1/2 cup of milk. Make sure everything is combined, the milk may thicken up quickly and that's okay.
4. Add another 3/4 cups of the milk, make sure everything is combined. Set aside the last 1/4 cup of milk for later.
5, While stirring, slooowwwllyy add the white wine. Let it cook and thicken up for a little bit.
6. Sprinkle the cheese over top and stir in. Let the whole thing cook for a few minutes, Maybe about ten. If you're waiting for chicken to finish cooking, or pasta to finish boiling, etc... now is when you add that last 1/4 of milk bit by bit to keep it liquid-y.
