Creamy Mushroom Sauce

Creamy mushroom sauce is a light side sauce that brightens up white meats and boiled pasta in minutes.

1. Cut the button mushrooms into thin slices, and the onion into small cubes.

2. Melt the butter in a pot and sweat the onion glassy, then add the crushed garlic.

3. Add the mushrooms and braise them over a medium heat until they release their liquid, then most of it cooks off.

4. Sprinkle over the flour, stir it well, and fry for half a minute so the raw taste of the flour disappears.

5. Add the sour cream, stir it smooth, and boil it together at a gentle simmer for a few minutes, until it thickens.

6. Season with chopped parsley, salt and pepper.

Tip: It is excellent alongside dumplings or boiled meat – if you like it thinner, you can loosen it with a little water.