- 500g mushrooms (sliced)
- ½ yellow onion (diced)
- ¼ cup butter
- 1 tbsp plain flour
- 1 clove garlic
- 600ml chicken stock
- ½ cup heavy cream
- black pepper
1 Melt butter in pan over medium heat and add mushrooms. Cook until mushrooms brown and all the juices evaporate, for about 15 minutes. Add onions and fry till soft.
2 Stir in flour and cook for around 2 minutes to remove raw flour taste. Add chicken stock and garlic clove and simmer cook for 15 minutes.
3 Using an immersion blender, puree mixture till smooth and thick.
4 Add heavy cream and mix evenly. Season with black pepper and serve.
- You can use only white mushrooms, or a mixture of white mushrooms and portobello mushrooms. If using portobello mushrooms, be sure to remove the gills.