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Mushroom cream sauce à la Didi

updated

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Ingredients for 4 servings:

  • 400 g mushrooms, brown
  • 2 tbsp butter
  • 1 tbsp wheat flour type 1050
  • 200 ml cream
  • 100 ml water
  • 1 shot of white wine
  • 1 small shallot(s)
  • e.g. salt and pepper

Instructions

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

Peel the shallot and dice into small cubes. Clean the mushrooms, remove the stems, and quarter them. Heat a pan with a tablespoon of butter and sauté the shallot cubes. Add the quartered mushroom caps and stems and fry. Remove from the pan and let cool slightly. Melt a tablespoon of butter in a saucepan and stir in the flour. Deglaze with the cream and water and simmer for 2 minutes, stirring continuously. Add the white wine. Chop the cooled mushrooms in a food processor. Add to the sauce and season with salt and pepper. Plate the sauce and serve.

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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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