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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Sauce

Mushroom Sauce

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 tablespoon olive oil
  • 15 grams (½ oz) butter
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 225 grams (8 oz) button mushrooms, wiped and sliced
  • 150 millilitres (about ½ cup) dry white wine
  • 150 millilitres crème fraîche
  • 1 Tablespoon parsley
  • 1 Tablespoon salt
  • 1 Tablespoon ground black pepper

Method

  1. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened, but not coloured.
  2. Add the garlic and the mushrooms to the pan.
  3. Cook for 3–4 minutes until the mushrooms are soft but have not released their juices.
  4. Add the wine and reduce by half.
  5. Stir in the crème fraîche and parsley, and heat through.
  6. Season to taste.