Mushroom Sauce: a cremy sauce ideal on everything
published on 24 April, 2019 at 12:00
Ingredients
2 tbsp unsalted butter
1/2 tbsp olive oil
300g mushrooms
Pinch of salt and pepper
2 garlic cloves , minced
1/4 cup (65 ml) white wine or rose
1/2 cup (125 ml) chicken or vegetable broth
1 cup (250 ml) heavy
1/2 cup parmesan ,finely grated
2 tsp fresh thyme leaves
2 tbsp unsalted butter
1/2 tbsp olive oil
300g mushrooms
Pinch of salt and pepper
2 garlic cloves , minced
1/4 cup (65 ml) white wine or rose
1/2 cup (125 ml) chicken or vegetable broth
1 cup (250 ml) heavy
1/2 cup parmesan ,finely grated
2 tsp fresh thyme leaves
Directions:
Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and cook until golden brown about 4 to 5 minutes.
Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden. Add white wine. Add broth, cream and parmesan. Stir occasionally and simmer for 2 - 3 minutes until it thickens. Adjust salt and pepper to taste. Remove from stove.
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