Mushroom Sauce

• 3 tablespoons butter
• 2 garlic cloves, crushed
• 12 teaspoon ground nutmeg
• 1 lb button mushroom, diced
• 1 portabella mushroom, gills removed and diced
• 12 lb dried porcini mushrooms, reconstituted and diced (save liquid)
• 12 lb oyster mushroom, diced
• 2 (14 ounce) cans chicken stock, vegetable works too
• 3 tablespoons heavy cream (optional)
• salt and pepper

1. Saute mushrooms in stockpot with the butter, garlic and nutmeg.
2. Let the mushrooms cook until soft and most of the moisture from the mushrooms has cooked out.
3. Add the stock 1/2 can at a time, let reduce before adding more, repeat until all the stock is used.
4. When last of the stock has been added, reduce by half and add the cream (if using).
5. Serve as desired.

butter, garlic, ground nutmeg, button mushroom, portabella mushroom, porcini mushrooms, oyster mushroom, chicken stock, heavy cream, salt

Taken from www.food.com/recipe/mushroom-sauce-251475 (may not work)