This luscious mushroom sauce is sure to elevate any meal. Serve it with a steak, pork chop, chicken, baked potatoes or tossed on some pasta. This sauce will add a rich flavour to your dish, and plenty of umami
black pepper - freshly ground from a pepper mill, to your taste
Instructions
Prepare all ingredients according to the list above and read through the recipe before starting
Heat a frying pan on high heat and add (i)
2 tablespoons sunflower oil
Add (i) and fry and stir on high heat until softened and slightly browned
250 g white mushroom
Add (i) and stir it together
80 ml water
Add (i) and stir it around
235 g cream cheese
Season with (i)
salt, black pepper
Cook it gently on low heat until you get a creamy texture, stirring now and then
Adjust the seasoning with (i)
salt, black pepper
Serve
Notes
You can use any kind of mushrooms but since the cream cheese is dominating the dish it might not be worth using too expensive mushrooms. Instead, use ordinary mushroomsIf the sauce is too thick, you can add a little bit of water to obtain the right texture
My notes
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2 tablespoons sunflower oil
250 g white mushroom - clean with a dry brush, cut off the stem then roughly cut into slices
80 ml water
235 g cream cheese
salt - to your taste
black pepper - freshly ground from a pepper mill, to your taste
