Makes approx 1 1/2 cups
This sauce goes great with any meat! especially with my Juicy Chicken Schnitzel.
It’s super creamy and has a nice hit of garlic too.
- 250g swiss brown mushrooms
- 2 tsp butter
- 2 tsp oil
- 1 clove garlic
- 1/2 cup white wine
- 300ml thickened cream
- In a medium saucepan over a medium heat, add the oil and butter and then add the garlic, cook for about a minute or until fragrant and then add the mushrooms and season with a little bit of salt. Continue to cook the mushrooms till softened and they start to release their juices.
- Turn the heat up to a medium high heat and add the wine. Let the wine reduce to about half, turn the heat down to low an add the cream. Let the sauce simmer for about 15-20 minutes, stirring occasionally and making sure it doesn’t boil. The sauce will reduce and thicken slightly. Serve with chicken, beef or pork!