Mushroom Sauce

A deep brown, velvety sauce with well-seared mushrooms. The scent of nutty butter and thyme blends into a reduced jus that perfectly coats the meat.

• Prep time: 10 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 209
• Protein: 4 g
• Carbs: 10 g
• Fat: 15 g

Ingredients

• 500 g Button mushroom ( quartered )
• 40 g Minimum butter sweet
• 1 piece Onion ( minced )
• 1 piece Garlic ( minced )
• 1 tbsp Wheat flour
• 100 ml Dry white wine
• 200 ml Mineral water
• 1 piece Thyme ( whole sprig )
• 100 ml Cream
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Beef stock ( crumbled )

Instructions

1. Preparation

   Cut the mushrooms into even quarters. Finely mince the onion and garlic. Prepare the thyme.

2. Searing

   In a pan, melt the butter. When it foams and starts smelling nutty, toss in the mushrooms. Let them color without stirring at first so they brown properly.

3. Flouring

   Add the onion and garlic to the mushrooms. Sprinkle the flour over everything and stir for a minute to cook the roux without burning it.

4. Reduction

   Deglaze with white wine, scraping the bits from the bottom of the pan. Pour in the water and stock. Add the thyme. Let reduce over medium heat until the liquid thickens.

5. Finishing

   Pour in the cream. Let simmer until the sauce coats the back of a spoon. Season with salt and pepper to taste.

Chef's tips

• Do not salt the mushrooms at the start, or they will release water and won't brown.
• If the sauce is too thick, thin it out with a little hot stock.

Storage

Keeps for 3 days in the fridge in an airtight container. Reheat gently in a saucepan with a splash of water if the sauce has set too much.