Name: Jaeger Sauce
Ingredients: 1 1/2 Tbsp. butter; 1 medium onion, minced; 1/2 pound white mushrooms, coarsely chopped; 1/2 pound portabello mushrooms, coarsely chopped; 2 cup stock; salt and ground black pepper; 6 Tbsp. heavy cream; 3 Tbsp. minced fresh parsley leaves

Jaeger Sauce

Ingredients

1 1/2 Tbsp. butter
1 medium onion, minced
1/2 pound white mushrooms, coarsely chopped
1/2 pound portabello mushrooms, coarsely chopped
2 cups stock
salt and ground black pepper
6 Tbsp. heavy cream
3 Tbsp. minced fresh parsley leaves

Instructions

Mushroom Sauce with Cream. Heat butter in large saute pan over medium heat. Add onion; saute until edges begin to brown, about 7 minutes. Add mushrooms and salt and pepper to taste; saute to release flavors, 1 to 2 minutes. Increase heat to medium-high. Add stock; simmer briskly until liquid has reduced by half, about 10 minutes. Stir in cream; simmer until sauce just starts to thicken, about 10 minutes. Stir in parsley, adjust seasonings, and serve over entree.