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Saute the onion and garlic in a mixture of the butter and olive oil. Add the mushrooms and saute for a few minutes, then add sausage, breaking it up as it cooks. When sausage is no longer pink, add the wine (or broth) and bring it to a boil. Gradually add the flour, whisking constantly, then stir in the cream, prosciutto, fresh herbs, romano cheese, garlic powder, and salt and pepper until the sauce is thickened and smooth.
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