- 1 bag Pioneer® Southern-Style Brown Gravy Mix, prepared
- 30 oz. Vegetable stock
- 3 lbs. Sour cream
- 4 lbs. Mushrooms, sliced
- 3 lbs. Butter, melted
- 2 bunches Green onions, chopped
- Whisk in vegetable stock and sour cream and simmer for an additional 5 minutes (add more or less stock to obtain desired consistency).
- In a large skillet or rondo, brown mushrooms in butter until golden brown. Add to prepared sauce.
- Hold at 165°F during service. Garnish with green onions.