Clean the fresh mushrooms as usual and cut them into small pieces. Put the butter and the finely chopped onions in a glass bowl (or another suitable container) (without a lid) and cook in the microwave for 6 minutes. Then add the mushrooms with the white wine. Close with the lid and cook for about 40 minutes. After cooking, mix the sauce thickener or classic roux with creme fraiche and fold into the mushrooms. Then gently bring to the boil for approx. 4 minutes. Then season to taste with salt, pepper, Worchestershire sauce and lemon juice. Sprinkle with a little parsley to serve. Personally, I use sauce thickeners for this dish for the sake of simplicity.
DANGER:
This dish is designed on the basis of a 600 watt microwave and must be converted accordingly to your own wattage.
That`s how it`s done:
Specified time divided by the required performance times the specified performance:
Example:
Cooking for 3 minutes at 1600 watts? Minutes at 600 watts
Solution:
3 minutes divided by 600 watts = 0.005 times 1600 watts = 8 minutes.
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