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.
