INGREDIENTS

• 100 g fresh mushrooms
• 4 tbsp olive oil
• 50 g butter
• 1 tbsp flour
• 300 ml cooking cream
• salt
• pepper
• 100 ml dry white wine
• 1 onion

METHOD

1. First, clean and slice the mushrooms. Finely chop the onion, sauté it in oil until golden. Add the mushrooms and cook until they soften.
2. Deglaze with white wine and let it simmer until the alcohol evaporates.
3. In a separate pot, toast some flour, then add butter. After about a minute, stir in the cream and mix until the sauce thickens.
4. Add the mushrooms to the sauce, stirring over low heat.
5. Season with salt and pepper, and optionally, add fresh herbs. Let it cook for another 8 minutes, then serve.