Adobo and Mushroom Cream Sauce
  • 3-tbsp margarine
  • 1-cup onions sliced
  • 1/2-cup chicken stock
  • 1-cup dried porcini mushrooms, (reconstituted)
  • 1-cup evaporated milk
  • 2-tbsp adobo sauce
  • 1/4-tsp salt
  • Chives, finely chopped for garnish
  1. Sauté onions in frying pan with margarine until wilted but not browned
  2. Add adobo sauce, chicken stock and evaporated milk
  3. Sprinkle in salt, and garlic powder
  4. Add mushrooms
  5. Bring to a boil, reduce heat and simmer 10 minutes
  6. Puree in a blender and serve over chicken