INGREDIENTS
2 tbsp
butter
1/2 lb
portobello mushrooms
1/4 lb
shiitake mushrooms
1/4 lb
oyster mushrooms
1
med. Vidalia onion
3 tbsp
flour
5 cups
vegetable stock (or chicken stock)
1 1/2 tbsp
minced sage
1
bay leaf
Salt
Fresh cracked black pepper
1/2 cup
heavy whipping cream