Creamy Mushroom Sauce
Ingredients for creamy mushroom sauce
| Ingredient | Quantity | How |
|---|---|---|
| Wild mushrooms | 300 g | in chunks |
| Champignon | 200 g | in chunks |
| Onion | 1 | finley chopped |
| Butter | 2 tbsp | |
| Fresh thyme | 1 sprig | finley chopped |
| Cream (12%) | 1 | |
| Soy Sauce | to taste |
Method for beef bourguignon
Step 1
Clean 300 g wild mushrooms and 200 g champignon and cut in chunks. Finely chop 1 onion.
Step 2
In a skillet, melt 2 tbsp butter at high heat until lightly browned.
Step 3
Add 500 g mushrooms to skillet and cook at high heat for 3 mins. Add finely chopped onion. Cook until golden.
Step 4
Add finely chopped sprig of thyme and 300 ml cream and reduce heat to medium.
Step 5
Let boil for a few minutes until thickened. Add soy sauce, salt, and pepper to taste.