Creamy Mushroom Sauce - Easy And Universal
This creamy mushroom sauce is the perfect sauce to use with pretty much anything. It goes well with meats, potatoes or any vegetables.
- 250 g mushrooms of choice
- 1 bigger shallot
- 400-500 ml cups stock/broth (beef or chicken)
- 200-250 ml cup heavy cream
- salt and pepper to taste
- starch slurry
- olive oil
Finely chop the shallot and sautee in olive oil until translucent.
Add sliced mushrooms and sautee for 5 minutes.
Add broth or stock (or water + bouillon) and cook for 5 minutes. Once the mushroom start to lose volume, add heavy cream.
Cook for at least 30 minutes.
Season with salt and pepper. Add starch slurry to thicken the sauce up.
Give the sauce a taste test and add more salt or pepper if needed.