Sauce: Creamy Mushroom Sauce

By Golfwidow7

Ingredients

• 1 ounce dried porcini mushrooms
• 1/2 cup boiling water
• 1/2 bouillon cube
• 2 tablespoons butter
• 1 small onion, diced
• 8 ounces cremini mushrooms, sliced
• 2 cloves garlic, chopped
• 1 teaspoon thyme, chopped
• 1/2 cup heavy cream
• 1/2 cup white wine
• 1-2 Tbsp. Dijon-style mustard
• 1/2 cup parmigiano reggiano, grated
• salt and pepper to taste

Details

Servings 4
Preparation time 10mins
Cooking time 20mins
Adapted from closetcooking.com

Preparation

Step 1

Soak the dried porcini mushrooms in the water and bouillon cube for 20 minutes.

Meanwhile, melt the butter in a pan over medium heat.

Add the onions and saute until tender, about 4-6 minutes.

Add the garlic and thyme and saute until fragrant, about a minutes.

Add the cremini mushrooms and mustard and saute until the start to caramelized and turn golden brown, about 10-15 minutes.

Add the porcini mushrooms, water they were soaking in and to the pan and simmer at medium-high until reduced by half, about 10 minutes.

Add the cream and parmigiano reggiano, season with salt and pepper and simmer until it thickens, about 2-4 minutes.

Meanwhile steam the green beans.

Remove the mushrooms from the heat and mix in the parsley.

Serve the green beans covered in the mushroom sauce.