For use on pasta or chicken shnitz potatoes etc
- 1-2Tb olive oil
- 2Tb butter
- 3Tb flour or 1-3tsp cornflour
- 300g mushrooms
- 1-2Tb minced garlic
- salt & pepper
- cooking wine
- chicken/beef stock
- thyme
- cream
- cheese
- Heat oil and melt butter in a skillet over medium high heat. Add mushrooms and leisurely cook until golden brown - takes about 4 to 5 minutes. No need to stir constantly
- Just before they're done, add the garlic and a pinch of salt and pepper. Cook until garlic is golden ~1m
- Add white wine, stir, scraping the bottom of the skillet, for 1 minute or until mostly evaporated
- Add broth, milk/cream and parmesan. Stir, then lower heat to medium so the sauce is simmering - do not boil rapidly, cream may split. Stir occasionally and simmer for 2 - 3 minutes until it thickens. It shouldn't be super thick
- Stir through thyme, adjust salt and pepper to taste. Remove from stove
If you want to use cream, then just eliminate the flour and replace the milk with heavy cream.
Original: https://www.recipetineats.com/mushroom-sauce/
Tags: Sauce