Mushroom cream sauce

Mushroom cream sauce

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
30g butter
1 small leek or onion, finely chopped
8 button mushrooms, thinly sliced
80ml cream
salt and freshly ground white pepper

Method

  1. After removing supremes, add butter to the pan in which they were sautéed and heat. When butter is foaming, add leek or onion and mushrooms. Sauté on fairly high heat, stirring once or twice, for about 3 minutes. Stir in cream and boil until sauce thickens a little. Season to taste with salt and pepper and spoon over supremes.
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