A slightly milder steak sauce for times when you don't want too much kick. To be honest I would eat this on toast. Or on its own.
Side note: I accidentally used too much salt this time as I opened the wrong side. To combat it I added some sugar (about 1 tsp) to the sauce which worked well. You can also add vinegar to combat saltiness but this recipe wouldn't suit that.
Ingredients
1 tbsp olive oil
15g butter
1 onion, finely chopped
1 clove garlic, peeled and crushed
225g button mushrooms, sliced
150ml dry white wine
150ml double cream
1 tbsp freshly chopped parsley
Salt and black pepper
Method
Heat the oil and butter in a frying pan and add the onion.
Cook the onion until softened but not coloured.
Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices.
Add the wine and reduce the volume of liquid by half.
Stir in the double cream and parsley and heat through.
Season to taste and serve.
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