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Creamy mushroom sauce

updated

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Ingredients for 6 servings:

  • 500 g mushrooms, brown
  • 300 g mushrooms, white
  • 200 gr. jar chanterelles
  • 600 ml cream
  • 4 large shallots
  • 250 ml broth
  • 1 tbsp, heaped herb cheese spread
  • some oil
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

with mushrooms and chanterelles

Finely chop the shallots. Quarter the brown mushrooms and slice the white mushrooms. Mix the broth with a little chanterelle water. Sauté the shallots in a little oil. Add the mushrooms and heat through. Add the chanterelles, heat through, then deglaze with the broth and reduce slightly. Add the cream and bring to a boil briefly. Stir in the herb cheese spread and melt. Season with salt and pepper and bring to a boil again briefly.

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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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