<

For this simple Mushroom Cream Sauce you need:

• 250g Button Mushrooms
• 125g Heavy Cream
• 125g Vegetable Broth
• 1 Shallot

To start off, cut the mushrooms into 1,5-2cm thick slices and start to fry them in an oliveoil coated pan over medium-high heat. While they are frying dice the shallot as fine as possible and when done add them to the pan. Fry until the Mushroom have browned. Add the vegetable and let it reduce to about half. Add the heavy cream and season with salt, pepper, thyme, basil, oregano to taste. Let the sauce simmer for ~10 minutes while stirring occasionally.

Serve with pasta or something more fancy such as chicken or duck breast (or any substitutes) with potato dumplings