Mushroom cream sauce

Name: Mushroom cream sauce
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: 50 g butter; 1 bag soup vegetables 250 g; 2 toes garlic halved; 1 pot mushroom fond 380 ml; 1 cup whipped cream 250 ml; 1 Scale chestnut mushrooms (250 g), in quarters; 3 el medium sherry

A tasty recipe. The vegetarian side dish contains the following ingredients: butter, soup vegetables (250 g), garlic (halved), mushroom fondue (380 ml), whipped cream (250 ml), chestnut mushrooms ((250 g), in quarters) and medium sherry.

Ingredients

Directions

Heat 25 g butter in a saucepan and cook the soup vegetables and garlic without coloring on low heat 3 min. Add the fondue and bring it to boil. Let the flavor of the vegetables on low heat for 20 minutes in the fond draw.
Pour the fond through a sieve and collect the moisture in a pan. The vegetables have given their flavor and are no longer used. Bring the fond to the boil and reduce to a high heat until 1/3 is left (125 ml). This takes about 10 minutes. Add the whipped cream and reduce to half of the heat on a medium heat to an even, thickened sauce. This takes about 15 min.
In the meantime, heat the remaining butter in a frying pan and fry the mushrooms over medium heat for 5 minutes. Add the sherry and evaporate on a high heat for 3 minutes. Pour in the sauce, season with salt and pepper and warm for another 2 minutes. Delicious with steak and pork tenderloin.