Mushroom sauce

Duration: 15 min
Amount: 4 People

Ingredients

2 tablespoons unsalted butter
1/2 tablespoon olive oil
300g sliced mushrooms
2 cloves garlic, chopped
65ml rosé or dry white wine
125ml chicken or vegetable stock
250ml cream
30g freshly grated parmesan cheese
Sprigs fresh thyme to taste
Sal to taste
Black pepper to taste

Method

Heat the olive oil and melt the butter in a frying pan over a medium to high heat. Add the mushrooms and sauté for about 4 to 5 minutes. Add the garlic and season with salt and black pepper. When the garlic turns golden add the wine, stirring continuously (1 min). Add the stock, cream and parmesan cheese, and let the sauce thicken over a low heat for 2 to 3 minutes more, stirring from time to time. To end, add a fresh touch with a sprig of thyme, and remove from the heat.

Serve with pasta, meatballs, meat or vegetables.

Tip: For a non alcoholic version, replace the wine with more stock, or use alcohol free wine, to retain the wine flavour.