This Mushroom Sauce is a staple in my house. I cook off large enough batches to freeze down and serve with pasta dishes or serve as a sauce with a roasted pork loin
This sauce freezes really well and will last a good few months
Heat the oil and butter in a large sauce pan and then add the onion and begin to soften for 5 minutes over a medium heat. Add the mushrooms to the pan and sweat down for a further 5 minutes before adding in the garlic and herbs and cooking for an additional minute
Add in the white wine and begin to reduce over a medium heat until the wine is almost gone
Now add in the stock and once again, reduce down until almost dry.
Now add the cream and over a low heat, bring it to a simmer and then take off the heat
Pass the sauce through a blender until smooth. It can be kept in the fridge for a few days or frozen down.
Just warm the sauce up when you’re ready