Pesto Cream Sauce
2 sticks of light butter (or regular butter, or you could try margarine I guess)
3/4 cup flour
1-2 cups milk
1/2+ cup pesto
12 oz. sun-dried tomatoes, chopped (drained if necessary)
16 oz. portabella mushrooms
Saute mushrooms, salt, pepper in butter until golden brown. Gradually add flour to make roux and cook for 2-3 minutes. Stir in milk a bit at a time to make a paste and then the sauce to your thickness. Add in the chopped tomatoes and pesto.