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Cream sauce with fresh mushrooms

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Ingredients for 2 servings:

  • 400 g fresh mushrooms
  • 3 tbsp olive oil
  • 1 tbsp butter
  • 1 cup of cream (200 g)
  • 100 ml milk
  • 1 tbsp vegetable broth, granulated
  • 1 pinch(s) nutmeg
  • 1 tsp, heaped peppercorns, mixed, ground
  • 1 tsp sea salt, untreated, from France
  • 1 herbs of your choice (basil, oregano, parsley)
  • 1 tbsp flour, optional

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

for meat dishes, pasta or rice

Clean and quarter the mushrooms. Heat the olive oil in a pan and sauté the mushrooms. Swirl the pan occasionally to ensure the mushrooms are well coated with the olive oil. Melt a knob of butter over the mushrooms. Deglaze with milk and cream. Add the granulated vegetable stock, pepper, salt, nutmeg, and herbs, and stir well. Simmer on low heat for about 30 minutes. Thicken with flour, if desired.

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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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