I kind of took the key ingredients and went with the flow. I had 2x8 ounce packages of mushrooms, so I used all of them. I started with a medium-sized onion in a saucepan with avocado oil (would have prefered olive oil or butter, but I didn't have them), got it soft over medium heat, then added the sliced mushrooms. It took forever to cook out the water in the mushrooms, but I knew I needed to make a roux, so cooking out the mushrooms mattered. I added enough flour to bind about 500mL of liquid, so about 3 Tablespoons, and used about 350mL chicken stock and 100mL heavy cream. Yeah, I know that the recipe calls for half and half, but when that happens, I almost always opt for a veloute instead. More flavor. I was making this for a Thanksgiving side dish with turkey as the main, so I wasn't making it for vegetarians, but if I was, I would have used vegetable stock. True to the recipe? No. True to the spirit? Hell, yeah.
