A delightful sauce that combines the earthy flavors of mushrooms with a creamy, cheesy base, perfect for enhancing any dish.
Heat a large saucepan over medium heat and melt 1 tablespoon of butter.
Ensure the butter doesn't brown; you want it just melted.
Add the mushrooms to the pan and sauté until they release their moisture and start to brown, about 8-10 minutes.
Stir occasionally to prevent sticking and ensure even cooking.
Remove the mushrooms from the pan and set aside.
Keep the mushrooms warm by covering them with foil.
In the same pan, melt the remaining butter over medium heat and whisk in the flour to create a roux.
Whisk continuously to avoid lumps.
Gradually add the broth and wine, whisking constantly until the mixture thickens.
Pour the liquids slowly to maintain a smooth consistency.
Lower the heat and stir in the cream and Parmesan cheese until fully incorporated.
Do not let the mixture boil after adding the cream to prevent curdling.
Return the mushrooms to the pan and simmer for an additional 5 minutes.
Stir occasionally to ensure the mushrooms are evenly coated.
Season with salt and pepper to taste, then serve warm.
Taste before seasoning, as the Parmesan can be salty.
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