Broccoli boozy cheddar sauce

INGREDIENTS DIRECTIONS
 * 1 broccoli head
 * 0.5 sweet onion, medium diced
 * 6 white button mushroom, or other mushrooms
 * 40 g butter
 * 1 tsp salt
 * 2 cloves garlic or one big clove
 * 82 g white wine
 * 340 g heavy cream
 * 100 g young gouda
 * Black pepper, as needed
 * Trim off broccoli florets and set aside. Roughly chop remaining stems.
 * In a food processor, combine broccoli stems and any scraps with the onion. Pulse until vegetables are finely minced. NOTE: You’ll need approximately 200 g of the broccoli-onion mixture.
 * Rinse mushrooms. Cut into quarters. Set aside.
 * Add the butter, salt, garlic, and broccoli-onion mixture to a pot and slowly cook it over medium-low heat. Let sweat for up to six minutes, or until onions and garlic have cooked down and are fragrant.
 * Add the wine and reduce. When there’s almost no clear liquid left in the pan, add cream and cheese. Reduce until the mixture has the consistency of fondue, whisking often to avoid scorching. Add the mushrooms and broccoli florets and cook, covered, until tender.
 * Season with pepper and serve immediately.