Ingredients
- 1 pound hot Italian* or bulk pork sausage, crumbled
- 16 ounces fresh mushrooms (a combination of white button and shitake mushrooms is suggested)
- 2 cloves garlic, minced
- 2 teaspoons fresh rosemary, finely chopped
- 1 teaspoon dried thyme leaves, crumbled
- 1 cup white wine
- 1 14-ounce can lower sodium beef broth
- 1/2 cup whipping or heavy cream
Description
Makes 8 Servings.
Viking
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