Quick mushroom cream sauce

For the mushroom cream sauce recipe, first clean and slice the mushrooms. I recommend only rubbing the mushrooms with kitchen paper and not cleaning them under running water, otherwise they will absorb too much water.

Finely chop the onions and garlic.

Heat the butter in a pan and fry the onions and garlic until translucent.

Add the mushrooms and fry for about 5 minutes until they have lost their liquid. A tip: Do not salt the mushrooms too early, otherwise they will lose even more water.

Optionally, a dash of white wine can now be added and cooked down to give the sauce extra depth.

Add the cream, season with salt and pepper and simmer the sauce for a few minutes until it becomes light.

Finally, stir the finely chopped parsley into the mushroom cream sauce and serve. Use with any dishes, such as pasta or meat dishes.