Yifon Button Mushrooms Stew
INGREDIENTS
1 Can | |
100g | Onion, diced |
1 Pc | Garlic, chopped |
150g | Carrot, diced |
50ml | White wine |
80ml | Chicken stock |
50g | Gruyere cheese |
100ml | Heavy crème |
10g | Butter |
1 Pinch | Sea Salt |
1 Pinch | Pepper, crushed |
2g | Parsley, chopped |
1 Pinch | Paprika Powder |
DIRECTIONS
1. Removes Yifon Button Mushroom from can and strain
2. Make a pan of sauce with butter and sauté the onion until it turns soft. Add carrots and continue to stir-fry for 2 minutes.
3. Deglaze the pan with white wine, then pour in chicken stock when the liquid simmers.
4. Add in cream and Yifon Button Mushrooms and let the liquid continue to simmer until it’s reduced by half.
5. Add gruyere cheese and seasoning. Top with parsley and paprika powder and ready to serve.
