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Mushroom cream sauce

updated

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Ingredients for 4 servings:

  • 600 g mushrooms, of your choice
  • 1 large onion(s)
  • 1 tbsp butter
  • 1 liter vegetable broth
  • 400 g cream
  • 1 bunch parsley, fresh
  • 5 tbsp butter
  • 5 tbsp flour

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Peel and dice the onion. Halve the mushrooms or leave small heads whole. Heat a tablespoon of butter in a pan and sauté the onion and mushrooms for about 10 minutes. Season with salt and pepper to taste. Stir in the chopped parsley and set aside. Heat five tablespoons of butter in a saucepan and make a roux with five tablespoons of flour. When it’s a nice golden brown, deglaze with one liter of vegetable stock. Bring to a boil. Stir in the 400g of cream and add the mushroom mixture. Do not return to a boil. Season to taste with salt and pepper.

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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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