Mushroom cream sauce

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.