Mushroom - Parmesan sauce
Ingredients
- 200 g mushrooms, prepared and chopped
- 1 shallot, finely chopped
- 2 tbsp butter
- 100 ml white wine
- 100 ml milk
- 200 ml cream
- 100 g Parmesan cheese, finely grated
- salt, white pepper
Method
- In a large pan, melt the butter over moderate heat. Add shallot and sweat for a few minutes until softened. Add mushrooms and continue to cook for a few more minutes. Add wine, and let almost completely evaporate while stirring. Add milk and cream, bring to a boil and cook for 5 more minutes. Remove from heat and blend to a smooth consistency, pass through a fine-meshed sieve. Return to pan and bring back to a gentle boil. Add finely grated Parmesan while stirring. Season to taste.