Praise the Lord and Pass the Creamy Mushroom Sauce

We had all the Thompson bros in town last night. Alex was on his way to Florida to meet the parents and made a pit stop at our place for the night. Matt came over from Biloxi just to visit. I must say it is quite entertaining having the three brothers lined up on the couch  ratting each other.

So to celebrate this little reunion, Andrew and I made pork chops with a creamy mushroom sauce and a variety of roasted veggies that included zucchini, squash, fingerling potatoes, sweet potatoes, onion, and garlic. Yum!

I completely forgot to take a picture of the meal! 

But anyway, here's the recipe of the mushroom sauce that is from Cooking Light.

Creamy Mushroom Sauce
1 tablespoon of olive oil 
1 package of button mushrooms (8 ounces) sliced
3 garlic cloves, minced
2 tablespoons white wine vinegar (we used a dry white wine instead)
1/4 teaspoon of salt
1 cup of chicken broth
1/4 cup of creme fraiche or sour cream
2 teaspoons of dijon mustard

Place roasting pan over medium high heat. Add the oil to the pan and then add mushrooms; saute 4 minutes, stirring occasionally. 

Add garlic; and saute 1 minute, stirring occasionally. 

Stir in vinegar and bring to a boil. 

Cook 1 minute or until liquid evaporates, stirring occasionally. 

Stir in salt and broth; bring to a boil. 

Cook and let liquid reduce for about 7 minutes. 

Remove from heat and add creme fraiche and dijon.

You can put it on almost any meat that you eat. Heck, the boys even put it on their roasted veggies! It is so dad-gum good! We have eaten it poured over steak and pork just to add some tang and creaminess to our meal. We seriously make it once a week!! ha!

There is something satisfying watching those you love enjoy eating the food you have prepared.

This little guy loves his Uncle Alex!