Grassland Butter Oyster Mushroom Sauce Over Spinach Gnocchi

1/4 cup of Grassland Salted Butter
1 pound of fresh oyster mushrooms, chopped
1 1/2 cup of Port Wine
2 cups of evaporated milk
1/4 cup chopped fresh basil
Salt and ground pepper to taste

Melt the butter in a large skillet over medium heat. Add mushrooms; cook and stir until tender.

Stir in the wine, and simmer until the liquid has reduced by half.

Stir in evaporated milk, and simmer again until the sauce becomes a thick gravy. Stir in the basil just before serving, add salt and pepper to taste.

Pour sauce over your favorite Gnocchi in a serving bowl

Add a little chopped green onion to enhance all of the delicate flavors. Also works well with a sprinkle of parmesan cheese.

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