Serves: 4 | Preparation Time: 5 min
- 200 Gram mushrooms
- 0.5 Cup chicken, vegetable or beef stock, boiling 1/2 cup white wine
- 0.5 Cup white wine
- 1 Tablespoon (Metric) butter, divided
- 0.5 Unit brown onion, minced
- 2 Clove garlic (large), minced
- 0.5 Tablespoon (Metric) dried sage
- 1.5 Tablespoon (Metric) flour
- flat-leaf parsley, chopped
- sea salt and fresh ground black pepper
Heat a tablespoon of butter in a large, heavy skillet over medium-high heat. Add the chopped button or portobello mushrooms and let sit, without stirring, for about four minutes or until they have thoroughly browned on one side.
Stir and let them cook on the other side - again, without stirring - for about four minutes. Add the onion, garlic, sage. Turn the heat to low, and cook until they are all fragrant and soft.Add the second tablespoon of butter and, when melted, add the flour. Stir rapidly, letting the flour thicken with the butter into a paste. Have a whisk ready!
Slowly pour in the stock and white wine, whisking rapidly. Cook over medium-low heat, whisking, until the mixture thickens. It should thicken to the consistency of a thick gravy. Add the chopped parsley, stirring until wilted. Season to taste with salt and pepper.
Serve immediately over pasta with plenty of fresh parmesan.