Before making the mushroom sauce, take notice on this: Any type of mushroom can be used to make the sauce, including button or cup mushrooms, wild mushrooms or a mixture. Before chopping the mushrooms, they should be wiped clean with a damp piece of kitchen towel and the stalks should be removed. Never wash mushrooms, as much of the flavour is lost in the process.
I love this to be serve over chicken. 
INGREDIENTS
- 6 oz (170 g) of cup or button mushrooms
- 5 oz (140 g) of mixed wild mushrooms
- 7 fl oz (200 ml) of crème fraiche
- ¼ pint (150 ml) of white wine
- 3½ fl oz (100 ml) of water
- 1 finely chopped onion
- 2 tbsp of olive oil
- 2 crushed garlic cloves
- ½ tsp of dried thyme
- salt and pepper
DIRECTIONS
1. Gently fry chopped onion with the olive oil in a saucepan for 7 – 10 until the onions are soft and translucent. Add the mushrooms that are cut into desired thickness to the onions, together with the crushed garlic and cook for a few more minutes.
2. Pour in the white wine and bring the mixture to the boil. Reduce the heat slightly and cook until the sauce has reduced by about half. Pour in the water and stir in the crème fraiche. Bring the sauce to the boil once again and cook for 5 minutes or until the sauce has thickened. Add the thyme, salt and pepper and taste. Mix well and serve immediately.
