1 Tbsp butter
1 Tbsp of finely minced shallots or onion
250 ml of Chicken stock
5-7 white button mushrooms, chopped
3/4 Cup whipped cream
1/4 C dry white wine (optimal)
Melt the butter in a pan and saute the onions. Add the stock, wine, and mushrooms and boil rapidly to reduce sauce to 3/4. Add the cream and cook for a further 2-3 minutes to allow to thicken slightly. The sauce should have a thin coating consistency. Season to taste.