Ingredients:
4 portabello mushrooms, gills removed
8 oz box of baby bella mushrooms
8 oz wild mushroom blend
1 small white onion, chopped
2 tbsp garlic, chopped
4 cups whole milk
4 cups heavy cream
1 stick butter
½ cup flour
1 tsp dried thyme
Salt and pepper
Rough chop the mushrooms and toss with oil, thyme, salt and pepper. Roast until water comes out and the mushrooms have shrunk about half--roughly 15 minutes at 400F.
Melt the butter and saute the onions until translucent, about 5 minutes. Add the garlic, stir in and add the flour. Cook for 1-2 minutes. Add the mushrooms and any liquid that came out of them. Add the milk and cream and bring to a simmer. Enjoy!