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
Slice the mushrooms into quarters. Peel and chop the shallots.
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.
Add the shallot and cook for 2 minutes. Then pour in the flour, stir thoroughly and cook for 1 to 2 more minutes.
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.
Add the remaining butter to the sauce and mix well. Serve the mushroom sauce with roast meat or poultry, meatballs or pasta.