Sauce crémeuse aux champignons

Ingrédients

• 1 tablespoon olive oil
• 2 tablespoons butter
• 8 ounces cremini or white mushrooms (sliced)
• 1/2 medium onion (chopped)
• 4 cloves garlic (minced)
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon Italian seasoning
• 1/2 teaspoon lemon juice
• 1/4 cup dry white wine or broth (chicken or veg)
• 3/4 cup heavy/whipping cream
• Salt & pepper (to taste)
• 1-2 tablespoons chopped fresh parsley

Préparation

1. 1

   Add the oil and butter to a skillet over medium-high heat. Once the butter has melted, add the mushrooms and onions.

2. 2

   Sauté until the mushrooms have released their water, it cooks off, and the mushrooms and onions are nicely seared (about 10-12 minutes).

3. 3

   Reduce the heat to medium and stir in the garlic, Dijon mustard, Italian seasoning, and lemon juice. Cook for about 30 seconds.

4. 4

   Stir in the white wine and let it bubble for about 30 seconds - 1 minute.

5. 5

   Pour in the cream and cook for another 3-5 minutes or until the sauce has thickened to your liking.

6. 6

   Season with salt & pepper to taste (I am fairly generous with cream sauces) and stir in the chopped parsley. Serve immediately.