White Mushroom Yuzu Parmesan Sauce

Ingredientai

• Baby Bella mushrooms, sliced

• Garlic, minced

• Shallot, finely chopped

• Whole Milk

• Butter (garlic butter preferred)

• Yuzu juice/concentrate

Nurodymai

1. Add mushrooms to pan over medium heat with a drizzle of olive oil. Sautee until they begin to dry out.

2. Lower heat and add aromatics (shallots, garlic)

3. Let them cook, using the liquid released to begin scraping up the fond. Add some flour to thicken if there’s too much water.

4. Once aromatics are translucent, add butter and simmer for a little while until butter begins to disappear.

5. Begin slowly adding milk

6. Let it simmer until it thickens. Season to taste. Add Yuzu juice to taste.