¹⁄₄ tsp arrowroot powder

2 tbsp butter, divided

3 garlic cloves, minced

2 cups sliced fresh mushrooms

¹⁄₂ cup chicken broth

¹⁄₄ tsp fine grind sea salt

¹⁄₈ tsp ground black pepper

1 In a small bowl, combine the arrowroot powder and 1 tablespoon of the butter. Using a fork, cut the butter into the arrowroot powder until the ingredients are well incorporated. Set aside.

2 Select Sauté (Normal). Once the pot is hot, add the remaining butter.

3 Once the butter has melted, add the garlic and mushrooms. Sauté, stirring frequently, for 2 minutes or until the mushrooms soften and the garlic becomes fragrant.

4 Add the chicken broth. Continue sautéing, stirring frequently, for 2 additional minutes or until the mushrooms are browned.

5 Add the arrowroot-butter mixture to the pot. Stir until the mixture is melted and the sauce is bubbling and begins to thicken slightly, and then press Cancel to turn off the pot.

6 Transfer the mushrooms and sauce to a serving bowl and season with the sea salt and black pepper. Serve warm.

tip Arrowroot powder is a plant-based starch and is used as a thickening agent. It can be omitted, if desired, but the sauce will be slightly thinner.