Mushrooms cream sauce recipe

To prepare the mushroom cream sauce, first clean the mushrooms, but do not wash them. Otherwise they will absorb water and this will affect the consistency of the sauce. Then cut into thin slices.

Peel and finely chop the onions and garlic. It's worth the effort here, as they give the sauce a deeper flavor complexity.

Now heat the olive oil in a large pan and fry the onions and garlic until translucent. Make sure they don't get too brown, otherwise they will turn bitter.

Add the sliced mushrooms and fry for about 5-7 minutes until lightly browned and their water has been released and evaporated. Add a pinch of salt at this stage, as it helps to extract the water from the mushrooms.

Now pour in the white wine and leave to reduce for a few minutes. The wine gives the sauce a fine acidity and some depth.

Then add the cream, oregano and thyme and simmer over a low heat for 10-15 minutes.

Finally, the mushroom cream sauce should be lightly seasoned with salt and pepper. Be careful with the salt, as the sauce will increase in salt content during cooking.