cook with me
TASTE AND TELL
Cook the mushrooms until softened with the olive oil in a large skillet. I like to use a cast iron skillet. Remove from the skillet.
In that same skillet, melt the butter.
When the butter is melted, whisk in the flour and cook for a minute.
Slowly add in the liquid, whisking the whole time to avoid lumps.
Cook until the sauce has thickened and is bubbling.
Add in the mushrooms, peas, chicken and pimientos. Stir to combine.