This sauce is a typical “ifits”-sauce, meaning “If it’s in the cupboard/fridge, it will be eaten”. You will need:
- One red onion
- 125 grams of champignon mushroom
- 100 grams of butter
- 150 ml dry white wine
- A handful of grated parmesan
Roughly chop the mushroom, and sweat with a bit of salt and olive oil. Remove from the pan. Slice the onion, and sweat in olive oil with a bit of salt. Remove from the pan. Deglaze the pan, and boil the wine down to 1/3rd of the original amount. Add in the butter, parmesan, mushroom and onions. Stir to combine. Season to taste with salt and pepper, adjust the acidity with white wine vinegar and milk.
Goes well with most types of pasta.