Mushroom Stir-Fry
Ingredients for 2 servings
- 500 g mushrooms, quartered
- 1 red onion, sliced
- 1 clove garlic, chopped
- a little olive oil, salt, and pepper
- 100 ml white wine (to taste)
- 200 ml cream
- 3 tbsp parsley, chopped
-
1–2 tbsp "White Room" by Rock'n'Rubs
Preparation
Step-by-step instructions
- 1
Preheat the pan
Preheat a cast iron skillet on the grill (medium-high) or on the stove until very hot.
- 2
Sear
Add a little olive oil. Add the mushrooms, onion, and garlic, and sauté over high heat until the mushrooms are nicely browned. Season with salt & pepper.
Tip: Don’t overcrowd the pan, or the mushrooms will release too much moisture. - 3
Deglaze & reduce
Deglaze with white wine, scraping up the browned bits from the bottom. Let it simmer while stirring for a few minutes until the alcohol has evaporated and the liquid has reduced significantly.
- 4
Let it become creamy
Stir in the cream and two-thirds of the parsley. Season to taste with "White Room" and reduce the heat to medium. Let it simmer gently until the sauce thickens.
- 5
Taste and serve
Adjust the seasoning with salt, pepper, and "White Room" to taste, remove from the heat, and sprinkle with the remaining parsley. Serve immediately – perfect with steak, pasta, rice, or fresh baguette.
Tip
It gets even richer with a teaspoon of cold butter stirred in at the end (“to finish”).
