Mushroom cream sauce à la Marquise

Ingredients for 1 servings:

• 250 g mushrooms, cleaned and sliced
• 1 small onion(s), finely chopped
• 1 garlic clove(s), halved
• ½ tsp thyme, dried
• Oil, butter or margarine
• 100 ml white wine
• 400 ml meat broth or veal stock
• 200 ml sweet cream
• salt and pepper
• Balsamic vinegar bianco or lemon juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat oil in a frying pan and fry the mushrooms vigorously in two batches, then remove from the pan. Reduce heat and melt a little butter in the same pan. Sauté onions and garlic, add the thyme, and let it cook briefly. Return the mushrooms to the pan, increase heat, and deglaze with the white wine. Allow the wine to reduce almost completely. Add the broth or stock and reduce by half. Top up with cream and simmer for 7-10 minutes. Then pour the sauce through a sieve into a tall, narrow container. Add about 1/3 of the sieved mushrooms to the liquid and puree everything with a hand blender, then add the remaining mushrooms. Return to the pan and season with salt, pepper, and a dash of balsamic vinegar. Goes perfectly with: http://www.chefkoch.de/rezepte/1406881245512074/Schweinefilet-im-Teig-la-Marquise.html