Sauce crémeuse aux champignons

Ingrédients

• 2 tablespoons frying oil
• 10 ounces (285g) cremini (baby bella) mushrooms
• 1 tablespoon butter
• 1 large shallot
• 4 cloves garlic
• 1/2 teaspoon dried thyme
• 2 teaspoons flour
• 1/3 cup dry white wine (80ml)
• 1/2 cup heavy cream (120ml)
• 1/2 cup chicken broth (120ml)
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon lemon juice
• salt and pepper (to taste)
• chopped parsley (to garnish)

Préparation

1. 1

   Cut the mushrooms into thick slices (about 1/4 inch or 6mm). Cut shallot into small cubes, finely chop garlic (preferably with a knife and not using a garlic press). Roughly chop parsley.

2. 2

   Heat the oil in a large frying pan over medium-high heat. Add half of the mushrooms in an even layer, cook until browned at the bottom then turn over and cook until browned. Transfer to a plate and repeat with the remaining mushrooms.

3. 3

   Add butter and shallot to the pan. Cook over medium-low heat for 1-2 minutes, until softened. Add garlic and thyme and cook for 30 seconds, until fragrant.

4. 4

   Add flour and cook, whisking, for a minute.

5. 5

   Add wine and cook for 1-2 minutes, until mostly evaporated. Scrape all the brown bits at the bottom of the pan.

6. 6

   Add cream, broth, Dijon mustard, Worcestershire sauce, and lemon juice. Bring to a boil and cook over low heat for about 1-3 minutes, until thickened. The sauce can be just a little bit runny at this point, it will thicken further while cooling.

7. 7

   Add the mushrooms back to the pan and stir to combine.

8. 8

   Season the sauce with salt and pepper. Garnish with chopped parsley.

9. 9

   Enjoy!