Mushroom sauce

For crepes or similar use.

  • 1lb mushrooms (variety is best), cleaned and sliced
  • ¼ leek or onion chopped fine
  • 1 c. heavy cream
  • 1.5 tbsp mushroom fond
  • 1.5 tbsp corn starch made into slurry
  • Salt & pepper
  • Butter
  1. Over medium heat, sautee leek or onion with a little butter until soft
  2. Add a little more butter, mushrooms, some salt and pepper and sautee until mushrooms release liquid and some of it evaporates
  3. Lower heat to low. Add heavy cream, mushroom fond and stir until warm. Add corn starch slurry and stir until thick

Can be refrigerated 1-2 days.