"This is perfect for recipes and casseroles calling for condensed cream of mushroom soup if you would like a healthier alternative to the canned stuff. This recipe is slightly modified from a recipe found on another site."
In a medium skillet heat olive oil over medium heat. Add mushrooms and a pinch of salt and pepper. Sautee mushrooms until brown and tender and all liquid has evaporated. Remove mushrooms from skillet.
Melt butter in skillet over medium-low heat. Stir in flour a little at a time until smooth. Reduce heat to low and add broth and milk slowly, stirring until thick and bubbly. Add mushrooms back into skillet and add the 1/2 tsp. salt and 1/4 tsp. ground black pepper. Stir until combined and heated through.
Use in recipes calling for a 10.75 oz. can condensed cream of mushroom soup.