I noticed there wasn't too much content about cooking, so I decided to try if you, the community, would like to see some.
Here is my recipe for a mushroom sauce, great on pasta or as a side.
The Mushroom sauce for approx. 4 people
Half a pound of mushrooms, if you're using fresh ones (you can use many types of mushrooms for this, my choices are either porcino or chanterell, but use what you have available). If using dried mushrooms measure about 1 ½ to 2 cups into a bowl.
1-2 Cloves of garlic (Optional)
1-2 Medium sized onions, or 2-3 spring onions ,with the stalks,if you have them
1 ½ Cups cream, full fat by preference
2 ounces butter
1 tsp mustard
If you're using canned mushrooms you have to rinse and drain them before chopping them. Fresh mushrooms should be washed beforehand. Dried mushrooms need to be rehydrated so just cover them with water and leave for a while.
Take the mushrooms, and depending on in what form they are in and what mushrooms you are using, chop or tear them into smaller bits. Larger, more dense mushrooms should be chopped, and smaller mushrooms with a softer structure should be torn into smaller bits. If you don't want to rip the mushrooms just run a blade through them a couple times.
Next chop the onions (and the garlic if you're using it), bigger bits will ad texture but I know a lot of people like fine better. If you're using spring onions, wash them well and if needed peel the top layer or two off then cut off the withered ends of the stalks, and chop them with the bulbs.
Take a sautė pan, or a skillet, and put the mushroom pieces on it on medium heat and mix occasionally untill the mushrooms start sticking to the pan.
When the mushrooms start sticking to the pan add the butter and the Onions (and the garlic) , and fry until the onions become soft.
Add the cream and bring to a slow boil.
Add the mustard and mix it in well. This will both add taste and create an emulsion.
Let the sauce simmer for 10-15 minutes. Add liquid if needed.