Bernese Creamy Mushroom Sauce
A thick mushroom sauce with onion, cream and cognac. Mushrooms provide fiber, while the cream creates a smooth sauce.
Ingredients: bone broth (50 g), champignons (150 g), cream 35% fat (150 g), onion (100 g), garlic (5 g), cognac (30 g), butter (10 g), cornstarch (3 g), table salt (2 g), black pepper (1 g).
Slice the champignons and finely chop the onion. Crush the garlic.
Melt the butter and fry the champignons and onion with the garlic for 5 minutes.
Pour in the bone broth and cognac, add the cream, cover and simmer over low heat for about 10 minutes.
Season with salt and black pepper, add the cornstarch and stir until the sauce thickens slightly. Remove from the heat and serve with the main dish.
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