SHIITAKE SAUCE (With Dried Mushrooms)

2 tblsp. butter
Dash of Mushroom Garlic Seasoning
Pinch of salt (you can leave out the salt because the bouillon is salty)
1 cup half & half (or cream is better)
2 tblsp. wheat flour
1- 3/4oz. pack Pistol River dried  Sliced Shiitake 
1 tsp. beef or chicken bouillon

Put mushrooms in a bowl pour in hot tap water (about 2 cups) and set aside. Gather the rest of the ingredients, by that time the mushrooms will reconstituted they only take a few minutes.
Mix half & half, flour and bouillon in a bowl and set aside. Melt butter in a sauce pan. Drain and rinse mushrooms press out excess water then add to melted butter, season with Mushroom Garlic Seasoning and salt. Sauté for about 2 min. Add the cream mixture a little at a time and cook until thickened. Serve over pasta or meat.

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