Servings: 4
Calories: 160kcal
Ingredients
Optional
- Meat drippings after cooking the meat
Instructions
- Slice the mushrooms.
- Peel and finely chop the shallot and garlic.
- Melt a knob of butter in a pan and sauté the shallot until translucent. Add the garlic a little later.
- Add the mushrooms and cook over medium heat until they lose their moisture and start to brown.
- Deglaze with the white wine and let it reduce for a few minutes.
- Add the cream and stir well.
- Season with pepper, salt, and oregano.
- Let it gently thicken with Maizena Express until the sauce has reached the desired consistency.
- At the end, stir the meat drippings from the cooked meat into the sauce for extra depth and flavor.
Nutrition Facts
Calories: 160kcal | Carbohydrates: 3g | Protein: 3g | Fat: 14g
💡 Tips
- Use cremini mushrooms for a deeper flavor.
- Optionally replace white wine with a splash of veal stock.
- The sauce pairs perfectly with pork tenderloin, chicken breast, or ribeye steak.
- When carving the meat, add the released meat drippings to the sauce.
Heerlijke champignonroomsaus! De beste die ik tot nu toe al heb gegeten. Normaal eet ik niet graag champignons, maar deze saus heeft me volledig overtuigd. Bedankt!