Creamy mushroom sauce
Cooking time:
45 minutes
Active time:
45 minutes
Complexity:
Average
Cream and mushroom sauce is good to serve with meat, poultry, fish and vegetables. It is not difficult to cook it, and in the summer kebab menu it can become a "noble" highlight .
See all recipes category Sauces 
5
Recipe "Cream and mushroom sauce "
Ingredients for 4 servings
champignons
200 g
onions or shallots
1 piece medium
garlic
2 tooth.
cream 38%
100 g
dry white wine
½ cups
butter
50 g
nutmeg
pinch
salt
to taste
freshly ground black pepper
to taste
icing sugar
a couple of pinches
vegetable oil
1 tbsp. l.
thyme
twig (optional)
Step 1/6
Quickly rinse and dry the mushrooms or clean them from dirt, if any, with a brush and paper napkins. Cut into plates.
Step 2/6
Peel the onion and cut into feathers. Finely chop the garlic.
Step 3/6
Heat a frying pan with 1 tbsp. l. vegetable oil. Place the onion, garlic, thyme sprig and cook for 5-7 minutes. Then pour in the wine and cook for a couple more minutes.
Step 4/6
Place the mushrooms and butter in the pan. Salt, pepper to taste, add nutmeg. Cook over medium heat for 10-12 minutes, stirring occasionally.
Step 5/6
Add the cream and heat to melt and combine with the mushrooms. Bring to the boil and remove from the stove.
Step 6/6
Transfer everything to a blender and grind until smooth. Add a couple of pinches of caster sugar and salt if required.
Ingredients for 4 servings
champignons
200 g
onions or shallots
1 piece medium
garlic
2 tooth.
cream 38%
100 g
dry white wine
½ cups
butter
50 g
nutmeg
pinch
salt
to taste
freshly ground black pepper
to taste
icing sugar
a couple of pinches
vegetable oil
1 tbsp. l.
thyme
twig (optional)
Nutritional value per 100 g
Calories
253 kcal
Proteins
2 g
Fats
23 g
Carbohydrates
5 g
Saturated fat
12 g
Dietary fiber
1 g
Added sugar
1 g
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