• Steps 1
• 8 Mins

Place a medium-sized pot (about 2-3 liters and preferably with a thick bottom) with a lid on the stove over low to medium heat to warm up while you clean the mushrooms. Clean the mushrooms by removing the tubes under the cap and cutting off any parts that have become very worm-eaten. I think a few wormholes are okay, as the worms usually have moved on... Cut the cleaned mushrooms into fairly large pieces, at least as big as sugar cubes.

Porcini mushroom

• Steps 2
• 3 Mins

Pour the chopped mushrooms into the saucepan and add about 1 tablespoon of water to start the mushrooms so that they release some of their moisture. Peel and chop the onion while the mushrooms are in the saucepan. Do not let the mushrooms dry out and burn!

Onion yellow

• Steps 3
• 4 Mins

Drain the mushroom water, remove the lid, and add the onions to the pot along with the butter. Stir and sauté for a few minutes, then pour in the cream and bring the mixture to a boil while stirring from the bottom of the pot. Season with salt and pepper.

Butter Cream Salt-Pepper

• Steps 4
• 15 Mins

Reduce the heat to medium and let the sauce simmer until it has thickened to the right consistency. It is important to stir occasionally to prevent the sauce from sticking to the bottom. If the sauce becomes too thick, more cream can be added, and if it’s too thin, let it simmer for a while longer.

• Steps 5
• 1 Mins

Ready to serve!