Mushroom cream sauce

Sauce:

• Mushrooms 400 grams
• Shallot large 1 piece
• Garlic 2 cloves
• Cream 250 ml
• Congac, brandy, sherry or white wine 100 ml
• Broth (chicken or beef) 250 ml
• Butter 2 table spoon
• Olive oil 1 table spoon
• Garlic 4 cloves (medium)
• Parsely 4 grams (optional)
• Thyme 2 gram (optional)
• Rosemarin 1 gram (optional)
• Nutmeg (optional)
• Starch (optional)
• Salt
• Pepper

The sauce:

1. Finely shallot and parsley and garlic if you dont have a press. Chop the mushrooms.
2. Add 1 table spoon of butter and the oil in a pan on medium heat. Add the shallots when hot. Add the thyme and rosemarin (optional).
3. Fry the shallots until translucent, then add the garlic. Fry until fragrant and add the mushrooms.
4. Keep steering untill the mushrooms start to expell water.
5. Once the mushrooms are starting to dry up and become slightly brownish add the alcohol of choice. Deglace the pan with the fluid.
6. Add the broth once the pan is deglaced and the alcohol is cooked off.
7. Reduce until it starts to thicken up.
8. Add the cream to the sauce and slowly reduce, you can reduce the heat slightly to not break the emulsion.
9. Reduce until slight runnier than wanted, the cooler sauce will thicken. You can also add starch to thicken the sauce faster and end up with more sauce. Always mix the starch with water before adding it to the sauce!
10. Add the last table spoon of butter on low heat, it is important to keep stiring to emulsify it correctly!
11. Add the parsley and nutmeg (optional).
12. Season the sauce to taste with salt and pepper.
13. Enjoy!