Mushroom Sauce
A creamy mushroom sauce built in one frying pan, ready in the time it takes to boil pasta or grill a steak. The mushrooms are pulled from the heat while still just short of releasing their liquid, so they stay meaty rather than stewed. Dry white wine reduced by half adds acidity that keeps the crème fraîche from tasting heavy, and the soft onion and garlic sit underneath without taking over.
Instructions
Warm the olive oil and butter together in a frying pan, then add the finely chopped onion. Cook it gently until it is soft and translucent, taking care that it does not turn brown.
Add the crushed garlic and the sliced mushrooms to the pan and stir them through the onion.
Cook for 3 to 4 minutes, until the mushrooms have softened but have not yet given up their juices and the pan is still fairly dry.
Pour in the white wine and let it bubble until it has reduced by half.
Stir in the crème fraîche and the parsley, then heat the sauce through until it is hot and evenly creamy.
Taste the sauce and season it with salt and pepper until it suits you.
Make it personal.
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