Creamy Mushroom Pepper Sauce

Ingredients

• 8 ounces Mushrooms, sliced
• 2 cups Chicken or Vegetable Stock
• 0.5 Onion, chopped
• 2 tablespoons Butter
• 2 tablespoons All-purpose Flour
• 0.5 cup Heavy Cream
• 0.25 teaspoon Salt (or to taste)
• 0.25 teaspoon Black Pepper, freshly ground (or to taste)
• 2 tablespoons Sauterne Wine

Instructions

1. 1In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 7-10 minutes.
2. 2Pour in the chicken or vegetable stock and bring to a simmer. Cook for 20 minutes, allowing the flavors to meld.
3. 3Carefully pour the mixture into a blender or food processor and blend until smooth. Alternatively, use an immersion blender directly in the saucepan. For an extra smooth sauce, strain through a fine-mesh sieve.
4. 4In the same saucepan, melt the remaining 1 tablespoon of butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a smooth roux.
5. 5Gradually whisk the pureed mushroom mixture into the roux, ensuring there are no lumps. Cook, stirring constantly, until the sauce has thickened to your desired consistency, about 2-3 minutes.
6. 6Stir in the heavy cream, salt, and pepper. Heat through gently, being careful not to boil. Just before serving, stir in the Sauterne wine.