This luxurious sauce is not to be confused with stroganoff. The delicate complexity comes from white wine. I used less wine than the recipe called for; I think just a hint of wine is better. Toss it through cooked pasta or serve it with roasted meats. The wine of course can be replaced with water in which case the heavy cream will become dominant. I wouldn't add stock though, it would only muddy the delicate flavour and making it “lighter” would be a shame. MUSHROOM SAUCE
2 cups of mushrooms
1 Tbsp oil
2 Tbsp butter
1/4 cup minced onions
salt to taste
sprinkling of dried basil
2 Tbsp water
1/8 cup medium dry white wine
1 Tbsp flour
1/3 cup heavy cream
water as needed
• Place a non stick skillet on medium heat.
• Add the oil and the butter.
• Add the onions sauté until translucent.
• Slice the mushrooms and add to the skillet.
• Salt it to taste and add the basil and 2 Tbsp water.
• Sauté mushrooms 3 to 4 minutes.
• Stir in the flour and then the white wine.
• Heat it through.
• Next stir in the cream and heat it through.
• Finally add a bit of water to make sauce consistency.
• Heat it through and serve immediately.
