In a large skillet over medium-high heat, melt butter until foaming. Add oil, onion and saute until it starts to become translucent. Add in garlic, and saute for 1 an additional 1 minute. Add mushrooms and cook (for 5-6 minutes ) until they have released most of their liquid.. Directions. Melt butter in a skillet over medium-low heat. Add mushrooms and onions and sauté until tender, about 8 minutes. Season to taste with salt and pepper. Add garlic and cook for 2 minutes. Add flour and cook for an additional 2 minutes. Quickly whisk in cream and chicken broth until smooth. Bring to a boil and boil for 1 minute.

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Cook onion. Saute onion in butter and oil for a few minutes. Cook mushrooms. Add in the mushrooms and keep cooking another 5-6 minutes, until mushrooms are golden and tender. Add flour. Stir the flour in, and keep cooking, stirring often for about a minute, to get the taste of raw flour out. Add liquids and thicken.. Instructions. Add vegetable stock to a large saucepan and bring to a boil over medium high heat. In a separate bowl, whisk together milk and flour until the flour is dissolved. Slowly pour the milk mixture into the boiling vegetable stock, whisking to combine. Whisk in the mushrooms and remaining ingredients.