Sauce crémeuse aux champignons

Ingrédients

• 1/2 small onion or 2 shallots (1.4 oz, 40 g)
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley or thyme
• 2 cups (6.4 oz, 180 g) brown button mushrooms (cremini/chestnut); can be replaced with regular white or fresh wild mushrooms
• 1 tablespoon butter
• 1/2 cup (125 ml) dry white wine, stock or water
• 1/2 cup (125 ml) whipping or heavy cream (approx. 30-40% fat)
• pinch of salt and pepper
• 1/3 cup meltable cheese, finely grated; e.g. Gouda, Cheddar, Polish bursztyn cheese

Préparation

1. 1

   Peel the onion, chop it finely. Peel the...: Peel the onion, chop it finely. Peel the garlic cloves and mince them. Chop the fresh herbs (parsley or thyme), set them aside.

2. 2

   Rinse the mushrooms under water to wash off...: Rinse the mushrooms under water to wash off the dirt (don’t worry, contrary to the popular belief, they won’t absorb any water, more science behind it here on Serious Eats). Trim off the stems, and slice them thinly.

3. 3

   In a frying pan, melt butter over medium...: In a frying pan, melt butter over medium heat. Add onions and saute them for about 2 minutes until softened. Add minced garlic and cook for another minute.

4. 4

   Add mushrooms and continue cooking over medium-high heat...: Add mushrooms and continue cooking over medium-high heat for about 5 minutes, until all liquid evaporates and mushrooms soften.

5. 5

   Add wine, stock or water, reduce the heat...: Add wine, stock or water, reduce the heat and let it simmer for 5 minutes.

6. 6

   Add cream and season with salt and black...: Add cream and season with salt and black pepper. If you’re choosing to add the cheese, now it’s a good time to sprinkle it in.

7. 7

   Continue simmering for another 2-3 minutes, stirring occasionally...: Continue simmering for another 2-3 minutes, stirring occasionally as the sauce thickens. Make sure not to boil the sauce, as it will cause the cream to split.

8. 8

   Once you’re happy with the sauce’s thickness, stir...: Once you’re happy with the sauce’s thickness, stir in chopped parsley. Serve immediately with a dish of your choice.Pro tip: If the sauce becomes too thick, stir in a few spoonfuls of water, milk or stock.