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Mushroom cream sauce with white wine

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Ingredients for 2 servings:

  • 200 g mushrooms
  • 1 onion(s)
  • 1 bay leaf
  • 150 ml white wine
  • 1 pack of paste (beef paste)
  • 100 ml water
  • 150 ml whipped cream
  • 2 tbsp Cognac, alternatively brandy or whiskey
  • 30 g butter
  • ½ tsp honey
  • 1 tbsp Balsamic vinegar, dark
  • some salt and pepper
  • some nutmeg, freshly grated

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

perfect with pork medallions and croquettes

Finely dice the onions and sauté them with butter and honey in a pan over low heat until translucent (do not fry). Clean, separate, and slice the mushrooms. Add them to the onions along with the bay leaf and heat until hot. Deglaze with white wine and bring to a boil. Stir in the water, beef paste, heavy cream, cognac, and balsamic vinegar, mix well, and simmer for 10 to 15 minutes until reduced by half. Season to taste with salt, pepper, and freshly grated nutmeg.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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