Creamy Garlic Mushroom Sauce
Source: video
Ingredients
- 2 Tbs - Clarified Unsalted Butter
- 4 Cloves - Garlic, Thinly Sliced
- 1 - Shallot, Fine Diced
- 300g - Swiss Brown Mushrooms, Thinly Sliced
- 2 Tbs - White Wine (Use a cheap White Wine, I used Chardonnay). Can be substituted for Vegetable Stock or Chicken Stock.
- 2 Tbs - Curly Parsley, Chopped (Can be substituted for Flat Leaf Parsley)
- 1 tsp - Thyme, Chopped
- 400ml - Full Fat Cream (Thickened Cream)
Method
- Slice garlic, saute in butter plus some olive oil to keep the butter from burning.
- Finely dice shallot, saute with garlic till soft.
- Slice mushrooms, add to pan, add a pinch of salt, saute with the garlic/onions until liquid is released.
- Deglaze pan with white whine
- Add cream, parsley and thyme. Bring to boil. Lower to medium heat and reduce to about half the volume, about 15 minutes
- Taste for salt and serve
Approximate nutrition info
