A delicious mushroom parmesan cream sauce to go with my lamb chops. Yes I don’t ever had flour, or thickening aids or powder flavouring.
Ingredients
250 ml fresh cream
3 to 4 tablespoons sour cream or crème fraiche
Mushrooms sliced
Crushed garlic clove
Butter to fry mushrooms
Fresh thyme
Pepper to season
Green chilli optional
1 to 2 tablespoons parmesan
Some grated mature cheddar cheese (optional if you making a cheese sauce).
Method
In a saucepan add the butter, letting it melt. Add the garlic, mushrooms, chillies and fresh thyme. Letting it cook for two minutes on low to medium heat.
Add the fresh cream, sour cream or crème fraiche on medium heat whisking.
Add the parmesan cheese and crushed pepper. The parmesan cheese is a little salty so when adding salt add according to your taste.
The sauce will start to bubble on medium heat, add some grated cheese whisk and remove from the stove.
You don’t have to add grated cheese if you don’t want a mushroom and cheese sauce, you can leave the sauce to reduce to thicken.
Remember the sour cream or crème fraiche helps to thicken it, so as it cooks, you more than welcome to add more sour cream or crème fraiche to thicken.
