Creamy Mushroom Sauce

• ½ small onion (diced)
• 15g butter
• 340g mushrooms (brown or white, sliced)
• Salt and ground pepper to taste
• 2 cloves garlic (minced)
• 3 sprigs fresh thyme (or 1.25ml dried thyme)
• 120ml red wine
• 120ml chicken broth
• 160ml heavy cream
• 8g cornstarch
• 45ml fresh parsley (3 tbsp)

Method

1. 1. Sauté onion in butter until softened, about 3-5 minutes.
2. 2. Add mushrooms, salt, and pepper. Cook until mushrooms have released juices. Add garlic and thyme and cook until fragrant, about 1 minute.
3. 3. Add the wine to deglaze and loosen any bits off the pan and simmer a few minutes until the wine has almost evaporated.
4. 4. Add the chicken broth and cream. Simmer 5 minutes or until reduced by half.
5. 5. To thicken the sauce further, combine cornstarch with 30ml water (or broth) and mix well. Add cornstarch mixture into the broth a little bit at a time to reach desired consistency. You may not need all of the cornstarch mixture.
6. 6. Let simmer 1 minute.
7. 7. Season with parsley, salt and pepper to taste.