Cream of Mushroom Sauce

Ingredients:

• 14-16 oz of fresh field mushrooms
• 3 shallots
• 2 cups of heavy whipping cream (25%-30%)
• 2 tbsp of sour cream
• Vegetable oil of your choice
• Salt to taste

How to prepare, step-by-step:

1. Prepare ingredients: I prefer to skin field mushrooms, but you can also simply clean them with a water:

   

2. Warm up a skillet with about 1 tbsp of oil over low-medium heat (I use sunflower oil). Skin and chop shallots, add them to the skillet and fry until yellowed in color, stir from time to time:

   

3. Dice mushrooms (size doesn’t matter much) and add mushrooms to the skillet with shallots:

   

4. Fry mushrooms until the juice they produced evaporates almost all (about 15-20 mins), then turn the heat off and move skillet to cold burner:

   

5. Next step will require using some kind of grinding device: blender, hand blender, grinder/chopper, food processer – anything what can get the food processed into a cream state. You may need to cool the fried mushrooms till some temperature acceptable for the tool you use before you pour the fried mushroom-onion mix into the container:

   

6. Add 2 table spoons of sour cream and salt to taste:

   

7. Add about 1 cup of heavy cream:

   

8. Cover the container with a lid (if needed) and start chopping on medium speed, it does take some time to chop and blend whole cup so just leave it for some time:

   

9. When the mix got cream-puree like, pour it in to the sauce pan:

   

10. Add remaining heavy cream (at this point you may correct thickness of the sauce: if you want it to be more thin – just add a bit more cream):

    

11. Put the sauce pan over low heat burner, mix the sauce and bring to simmer (but don’t boil!). Remove sauce pan from the burner:

    

12. Cream of Mushroom Sauce is ready! Serve it to in a sauce bowl or simply pour over your favorite vegetable, meat or chicken dish: