Creamy mushroom sauce
The ideal sauce for festive dishes, such as lamb fried in butter or for family-friendly meatballs. Mushroom sauce is also popular at Christmas, for example, with vegetarians, who then serve nut balls instead of meat.
The recipes can of course be adapted for vegans - we had hneturbollur með sveppasósa (as nut balls with mushroom sauce) for Christmas a few years ago, when my daughter's boyfriend at the time was vegan and I cooked accordingly, with dried mushrooms and soy cream . But I definitely think the current version with butter, cream and fresh mushrooms is very, very tasty!
Ingredients
2 Tbsp rapeseed oil
2 onions
500 g fresh mushrooms
20 g herb butter
2 - 3 thyme sprigs
250 ml cream
1 tsp coarse sea salt
1/2 tsp black pepper
Preparation
Heat the oil in a large pan and fry the onions until translucent.
Add the chopped mushrooms and fry.
Add the herb butter and thyme to the pan and heat well for about 5 minutes.
Then reduce the heat, pour in the cream and simmer until the sauce thickens nicely.
Finally, season with salt and pepper to taste and then serve.
[Translated from here.]
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