Creamy Mushroom Sauce (Print Version)
# Ingredients:
01 -
200 ml heavy cream
02 -
125 ml white wine
03 -
1 finely diced shallot
04 -
150 ml milk
05 -
1 tsp poultry stock powder (Optional)
06 -
500 g white mushrooms
07 -
1 tsp plain flour
08 -
A pinch of salt and pepper
# Instructions:
01 -
Slice up the mushrooms and toss them into a hot pan with some oil. Stir every now and then as they cook for about 10 minutes. You’re aiming for them to release their water content and get golden to really bring out their flavor.
02 -
Once your mushrooms are browned, stir in the finely chopped shallots and let them cook for a quick minute. Then, sprinkle in the flour and cook it for about 30 seconds while stirring nonstop.
03 -
Pour in the white wine to scrape up any tasty bits stuck to the pan. Let it simmer until about three-quarters of the wine reduces. Stir in a touch of poultry stock (optional), then add the milk and heavy cream. Turn the heat low, cover it up, and let it gently simmer for around 10 minutes.
04 -
Finally, let the sauce cook down until it thickens to your liking. Once it’s done, season with salt and pepper to taste.
# Notes:
01 -
Perfect for topping poultry dishes or tossing with pasta.
02 -
It freezes well, so make a batch for later!