You know that cooking hack where you turn a can of Campbell's cream of mushroom soup into a sauce? My mom used it all the time, usually to top steak (which in our house was always cooked to well-done, and really needed a sauce), and occasionally as a braise for chicken or pork chops. Well, this is a homemade version of that hack. It may read as a little fussy, especially with the making of the mushroom stock. Truth be told, I only did that because I had an extra bag of older mushrooms that weren't very appealing anymore but hadn't actually gone bad. I don't know how much they added to the dish, but I know they didn't hurt it. If you don't feel like making your own stock (and really, why would you unless you too had an extra bag of wrinkly 'shrooms lying around?), use store-bought mushroom stock instead.

Tried to come up with something for dinner that everyone would eat, this one did the trick ;-)

This is such an awesome basic creamy mushroom sauce that would go so well over a variety of meats! Serves well with a side of rice or noodles!

Ran across this recipe on Eating Well, made a few modifications, but still give credit to this site. You can serve this with noodles, roasted brussel sprouts, cabbage or enjoy as is...

Very simple recipe. Perfect to use up some old mushrooms. Goes really well on top of rice. The proportions indicated are just to give an idea but feel free to add more or less following your taste.

Simple and delicious twist on Monterey Chicken

#mindaskitchen - https://www.mindas-kitchen.com

yummers!