For mushroom
50g butter
300g mushrooms
Pinch of salt
Pinch of white pepper
50ml cream
~1 scoop Nutilis Clear

For onion
1 tablespoon oil
200g onion finely chopped
~3 tablespoons Nutilis Clear

1. Melt the butter in a saucepan, add the mushrooms and sauté until soft.
2. Transfer the mushrooms to a blender and add 25ml of the cream as it blends into a puree.
3. Pass the puree through a fine metal sieve (use a clean spoon to scrape the outside of the sieve).
4. Add the remaining 25ml of cream and stir to combine.
5. Add the Nutilis Clear, stir and leave to stand until desired thickness has been achieved.
6. For the onion: Add the oil to a saucepan and proceed to add the finely chopped onion, cooking until soft.
7. Transfer the onion to a blender and blend until smooth.
8. Pass the onion puree through a fine metal sieve (use a clean spoon to scrape the outside of the sieve).
9. Add the Nutilis Clear, stir and leave to stand until desired thickness has been achieved.