How to make
Melt the butter over a low to moderate heat and stew the finely grated shallots and garlic in it.
Add the cleaned, washed mushrooms, which are cut into thin slices. Stew them until they release their sauce and shrink slightly.
Increase the heat by one degree and add the flour. Stir for about a minute and pour some of the milk, by stirring without stopping.
Once the sauce thickens, add the remaining milk and boil for 8-10 minutes on low heat, while stirring.
Before removing it from the heat, add a spoonful of crème fraîche, as much salt as you like and spices.
Serve the prepared butter sauce with mushrooms with pork or beef, cooked in the oven, grill or pan.
Enjoy your meal!
