Creamy mushroom sauce by Jessica Harris

                INGREDIENTS

230 g of small mushrooms

1 shallot bulb

80 g butter

1 tbsp. olive oil

1 tsp. flour

200 ml Parmalat CHEF 35% cream

2-3 tbsp of Madeira wine (optional)

salt, freshly ground black pepper

 

SERVING QUANTITY

3-4

                              1

Slice the mushrooms into quarters. Peel and chop the shallots.

                               2

Place a saucepan on the fire, pour in the olive oil and half the butter and wait until it is completely melted. Add the mushrooms to the casserole and cook, stirring, for 8-10 minutes.

                            3

Add the shallot and cook for 2 minutes. Then pour in the flour, stir thoroughly and cook for 1 to 2 more minutes.

                            4

Pour cream and wine into the saucepan, if using, add salt and black pepper. Stir the sauce and bring, stirring, to a boil. When sauce has thickened, remove from heat.

                           5

Add the remaining butter to the sauce and mix well. Serve the mushroom sauce with roast meat or poultry, meatballs or pasta.

                      Bon appetit!!!