Creamy Mushroom Sauce
300g small button mushrooms
2 cloves garlic crushed
1 medium onions chopped finely
100ml dry white wine
2 tsp cornflour
¼ cup grated parmesan cheese
Wash and trim the stalks on the mushrooms, and slice.
Heat a little oil in a pan, and cook the chopped onions and garlic until onion is just soft. Add the mushrooms and cook until they are also softening. Add cream, wine and cheese; simmer for 2 minutes.
Mix cornflour with a 2 tbs of water, and stir through the sauce to thicken.
Could cook it with your eyes shut.
“A VERY VERSATILE SAUCE THAT IS GREAT ON ANY MEAT FROM CHICKEN & PORK TO BEEF. PRETTY MUCH ANYTHING YOU WANT TO THROW IT ON!”
I TRY AND GET THE SMALLEST AND WHITEST (YOUNGEST) BUTTON MUSHROOMS THAT CAN BE FOUND. THE LARGER ONES WILL PROBABLY HAVE THE DARKNESS UNDERNEATH THAT CAN DISCOLOUR THE SAUCE AS IT COOKS.