Creamy Mushroom Sauce

Feeds 4ish

Sauce Ingredients

• 30g / 2 tbsp  butter

• 2 garlic cloves , finely minced

• 1/2 onion, finely chopped

• 2 thyme sprigs (sub 1/2 tsp dried thyme)

• 250g / mushrooms , sliced (I use a mix of button, swiss, portobello and oyster

• 1/2 tsp cooking salt

• 1/2 tsp vegetable stock powder

• 1/4 tsp black pepper

• 1/3 cup chardonnay or other dry white wine

• 2 tablespoons of dried ground shitake powder (I bought a packet of these from woolies and blended them myself)

• 2/3 cup cream

• ¼ cup grated parmesean

Instructions

1. Cook mushrooms – Melt the butter in a large pan over high heat. Add the onion, garlic and thyme sprigs. Cook for 1 minute. Add mushrooms, salt and pepper, stock powder and mushroom powder. Add the wine and cook for 5 minutes

2. Add the cream, then stir.

3. Bring to a simmer then reduce the heat to medium low and simmer gently for 5 minutes and add parmesan, cook until desired consistency.

Based off the recipe by Tin Eats