Creamy Mushroom Sauce

• 12 cup unsalted butter
• 1 shallot, minced
• 2 garlic cloves, minced
• 1 12 lbs mixed sliced mushrooms
• 13 cup vodka or 13 cup white wine, more to taste
• 1 cup heavy cream
• 1 chicken bouillon cube
• 1 cup boiled water
• 4 ounces soft unripened goat cheese
• 3 tablespoons olive oil
• 12 lemon
• salt and pepper, to taste
• 1 teaspoon mixed Italian herbs, to taste

1. In a large saucepot, heat the butter gently on medium-low until melted and saute the minced garlic and shallot until soft.
2. Turn heat up to medium, add mushrooms and a couple pinches of salt to make them sweat, stir.
3. Add the olive oil, continue stirring mushrooms until they're all soft and tender, adding more butter after a few minutes if desired.
4. Squeeze lemon and put juice in with the mushrooms.
5. Combine the hot water, bouillon cube and herbs, stirring until the bouillion is completely dissolved; add to mushrooms.
6. Add heavy cream, goat cheese and vodka or white wine, stirring until cheese is melted and sauce is well blended.
7. Add salt and pepper to taste.
8. Simmer until desired thickness; if stirring constantly on medium-high heat a half hour might do it.
9. I simmered this for about an hour and a half on medium heat and stirred every once in awhile to prevent a skin from forming.
10. Serve with a thicker pasta, like linguini or fettuccine, enjoy!

unsalted butter, shallot, garlic, mushrooms, vodka, heavy cream, chicken, water, goat cheese, olive oil, lemon, salt, mixed italian herbs

Taken from www.food.com/recipe/creamy-mushroom-sauce-286739 (may not work)