This is a good recipe, but after making it a few times I have found a few tricks to make it better.
Drain the pimientos over the mushrooms in the same colander.
Instead of using canned chicken broth, stir 3 tsp. chicken boullion granules into 2 C. boiling water.
Cook the Roux for 2 - 3 minutes before stirring in the liquids.
Add the parmesan with the liquids. (reserve some to top with if desired)
A few miscellaneous things that work to add flavor (sometimes together, sometimes separate): add 1 tsp. minced garlic or 1/2 tsp. garlic powder; add splash of white wine; add either more white pepper or a pinch or two of coarsly ground black pepper; and use freshly grated romano to sprinkle on top.
I've also used tuna instead of chicken with great success. Use 3-4 cans of tuna in water.
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