Creamy mushroom sauce

Name: Creamy mushroom sauce
Total time: 1500 s
Cuisine: British
Ingredients: 1-2 Tbsp olive oil; 1 Tbsp unsalted butter; 1 onion, minced; 2 cups chopped up mushrooms (about 300 g); 2-3 pinches salt to taste; 1/4 cup white wine; 1 cup cream (you choice of double, single, etc)

Felice @morinoko

Connecticut, United States

I learned how to make this nice mushroom sauce from a German chef I met while running a German cafe. I used it for Maultaschen, but it will work well as a sauce for meats, pastas, roasted and steamed vegetables, etc.

Felice @morinoko

Connecticut, United States

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Ingredients

25 mins

1-2 Tbspolive oil
1 Tbspunsalted butter
1onion, minced
2 cupschopped up mushrooms (about 300 g)
2-3 pinchessalt to taste
1/4 cupwhite wine
1 cupcream (you choice of double, single, etc)

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Steps

25 mins

1

First heat the oil and butter until butter is melted. Add onions and saute on medium low until very soft and golden (around 10 minutes).
2

Turn heat to high and then add in the chopped up mushrooms. Saute them until the are very soft and have started to get some color. It may take a few minutes but it's important to get the cooked very well or the flavor will not be that good.
3

Once the mushrooms have cooked nicely, add a couple pinches salt, then pour in the wine. Scrape up any brown bits on the bottom of the pan and stir for a few minutes. You want all the wine to evaporate.
4

Make sure all the wine is evaporated or it will make your sauce watery.
5

Pour in the cream and let it come to a bubble. Stop the heat and use it as a sauce for your whatever your dish is or mix in cooked pasta.

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Felice @morinoko

on May 07, 2016 02:13

Connecticut, United States

I grew up in Southern Germany and Ohio, and spent 10 years in Japan. I love bread baking, #German food, and healthy, homestyle cooking in general inspired by my family and the seasons.Follow my cooking adventures on Instagram :)https://instagram.com/morinoko_