Melt butter in a frying pan over medium heat.
Add onion.
Cook, stirring, for 5 minutes or until softened.
Add garlic and mushrooms.
Cook, stirring, for 3 to 4 minutes or until softened.
Add wine. Bring to the boil.
Reduce heat to medium-low. Simmer for 2 to 3 minutes.
Stir in cream. Bring to the boil.
Simmer for 10 minutes or until reduced by half.
Season with salt and pepper.
Mushroom sauce is ready.
All Ingredients
30g butter
1 medium brown onion, finely chopped
1 garlic clove, crushed
200g Swiss brown mushrooms, thinly sliced
1/2 cup dry white wine
300ml pure cream
1 medium brown onion, finely chopped
1 garlic clove, crushed
200g Swiss brown mushrooms, thinly sliced
1/2 cup dry white wine
300ml pure cream
