3 TBS. butter
1-1/2 cups thinly sliced mushrooms
2 TBS. flour
1/2 cup cream
1/2 cup chicken bullion
1/4 teaspoon garlic powder
1/4 teaspoon white pepper
1/2 cup picante salsa
2 TBS. Blackened fish seasoning
Servings: 4
Melt one TBS. butter in a pan and sauté mushrooms, set aside
In a medium sauce pan melt two TBS. of butter and stir in the flour until dissolved
Add chicken stock, cream, garlic and pepper, stir ring constantly cook until sauce thickens. Do not boil.
Once thickened reduce heat, cover, and cook 2 more minutes
Add picante sauce, blackening seasoning, and sautéed mushrooms, heat through
Hold warm until ready to serve
Serve over grilled or broiled fish