Creamy Mushroom and White Wine Sauce
Enough for 4
1 tbsp olive oil
1 small onion, finely diced
1 garlic clove, crushed
5 oz mushrooms, quartered and sliced
75ml white wine
50ml water and/or veg/chicken stock
3 1/2 fl oz creme fraiche
1/4 tsp dried or fresh thyme
Salt and pepper
Squeeze of lemon, possibly
or dash of white wine or sherry vinegar
This sauce can be used with many meals - grilled sausages, roast chicken, steak, or on top of brown rice and steamed vegetables.
Fry the onion slowly in the olive oil, no need to brown it. After a couple of minutes, add the mushrooms and garlic and fry, continuing to stir gently.
Pour in the wine, bring to the boil, then simmer and reduce until half the liquid remains.
In a jug, add the creme fraiche to the water and stock (if you are using). Add to the pan, bring to the boil again and cook for 5 minutes, until sauce thickens.
Add thyme, salt and pepper. Add lemon or vinegar, to taste.
Serve immediately.