Portabella Cream Sauce

Portabella mushrooms are not so easy to find in my grocery store so when I found baby bellas on the shelves the other day, I grabbed them up quick. Here’s what I made them into–rich, flavorful, glossy brown cream sauce. I wish I’d made more.
Portabella Cream Sauce
serves 4
3 baby portabella mushrooms, halved and sliced
2 whole sundried tomatoes, slivered
1/2 onion, minced
6 Tbsp olive oil
1 Tbsp butter
3-4 Tbsp flour
1 1/2 c whole milk, heated
salt to taste
Sautee the onion and sun-dried tomato in 4 Tbsp olive oil. When the onions turns translucent, add the mushrooms and continue cooking until they shrink and turn dark brown. Remove vegetables from pan.
Add the butter and remaining olive oil to the pan. Mix in the flour to form a roux, cooking to a pale nut brown. Add the milk, whisking to remove any lumps. Return the vegetables to the pan and simmer to reduce to about 1/2 the liquid’s volume. Salt to taste.
Serving suggestion: over gnocchi with a garnish of shredded prosciutto