Recipe: Garlicky Mushroom Sauce

GARLICKY MUSHROOM SAUCE

"Serve over mashed potatoes, couscous or grilled chicken or beef."

2 teaspoons olive oil
2 cloves garlic, minced
4 cups sliced mushrooms (any combination, any variety)
1 teaspoon dried thyme
2 1/2 cups reduced-sodium vegetable, chicken or beef broth
Salt and freshly ground black pepper

Heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute.

Add the mushrooms and cook 3 to 5 minutes, until the mushrooms are soft and releasing natural juices.

Add the thyme and cook 1 minute, until fragrant.

Add the broth and bring to a simmer. Partially cover the pan and simmer 10 minutes. Season to taste with salt and pepper.

Let cool to room temperature, then store in a plastic container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Makes 2 cups (4 servings, 1/2 cup each)
Source: Robin Miller in Arizona Central, June 13, 2007