Creamy truffle mushroom sauce with oven-baked sweet potato
200 g Gourmet Club black truffle mayonnaise
1 onion
250 g brown mushrooms
1 tablespoon olive oil
100 ml of cream (10% or 35%)
salt
black pepper
fresh thyme
4 smaller sweet potatoes
Chop the onion and slice the mushrooms. Heat the oil in a pan. First add the onion and fry on low heat, about 5 minutes. Add sliced mushrooms and fry for another 5 minutes. Pour on the cream and simmer for a few minutes. Add the black truffle mayonnaise to the pan and mix the sauce evenly until creamy. Preheat, no more boiling. Season with salt and black pepper and sprinkle with fresh chopped thyme.
To make oven-baked sweet potatoes, wash the sweet potatoes and dry them with kitchen paper. Insert a few holes in the potato with a fork. Place on a baking sheet or baking tin covered with parchment paper. Bake at 200 degrees for 45-50 minutes until sweet potatoes are completely soft. Remove from the oven, allow to cool for a while.
