Mushroom Cream Sauce

• Neutral oil
• 1 small onion (about 4 oz [120 g]), thinly sliced

In a sauce or frying pan over medium heat, heat a glug of neutral oil. Add the onion with a big pinch of salt and sweat until soft. Add the mushrooms and cook until they are starting to brown and are cooked through.

Add the wine to deglaze the pan and evaporate until almost dry. Add the cream, bring to a boil, lower the heat, and simmer until the sauce reduces by 10 percent, about 8 min