Mushroom sauce
A source of protein and collagen from bone broth, mushrooms, and cream, this sauce is rich in antioxidants and vitamins, has a rich flavor and creamy texture, perfectly complementing meat dishes.
Finely chop the onion (1 piece).
Pour dry white wine (200 ml) into a frying pan and add the chopped onion. Bring to a boil over high heat, then reduce the heat to medium and let most of the wine evaporate.
After that, pour vegetable broth (400 ml) and heavy cream (200 ml) into the frying pan. Increase the heat and bring the mixture to a boil, then reduce it and simmer the sauce until it is reduced by half.
Season to taste with salt and black pepper.
If you have frozen cooked morels or porcini mushrooms (300 g), you can add them right away. If you are using fresh mushrooms, just blanch them before adding to the sauce.
After that, bring the sauce back to a boil, add chopped green onion (1 stalk) and tarragon leaves (1 sprig), then remove from heat.
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