2 tbsp butter
2 tbsp garlic, finely chopped
1 tbsp onion, finely chopped
4 cups of assorted mushrooms (black fungus, morels, button mushrooms and porcini)
1/2 cup white wine
1 cup white sauce
2 cups cream
Salt and pepper to taste
Clean and slice the mushrooms. Don’t slice them too small as they will shrink once they release water. You can use any mushrooms available, fresh or dried (if using dried mushrooms, soak them in warm water for 20-30 minutes before cooking).
In a large flat-bottom pan, melt the butter over medium heat. Sauté the garlic and onion for about 3 minutes till the onion softens. Add the mushrooms, and salt and pepper and cook for 7 minutes.
Increase the heat to medium high and add the wine. Cook for 2-3 minutes to reduce the wine to less than half. Turn down the heat, add the white sauce and cream. Simmer uncovered for about 15-20 minutes or till you get a thick creamy gravy.
Serve hot with steamed rice.