Champignons in gravy. Mushroom champignon sauce. From frozen mushrooms

Hello. Do you want to cook something tasty and unusual to surprise your family with a new dish? But you don't have much time? Don't know how to do this? Everything is very simple. You can take, for example, spaghetti and boil it. And make a great recipe for mushroom sauce with champignons and cream.

Mushroom sauce champignons with cream is an excellent addition to many dishes. It can be served with pasta, rice, and potato dishes. And it will give chops and cutlets softness and juiciness.

It will give dishes an unusually delicate creamy taste, and its aroma is simply impossible to forget. The recipe is very simple and it will not take you much time to prepare. Below is for your attention step by step method preparations.

Ingredients:

1. Champignons – 300 g.

2. Onion – 1 pc.

3. Butter – 50 g.

4. Flour – 2 tsp.

5. Cream 10% - 500 ml.

6. Salt and spices to taste

Cooking method:

1. How to prepare this sauce? First, let's take the champignons. It is better to prepare a dish from frozen, not from dried mushrooms. They need to be defrosted, washed and dried. Then we cut them.

If you like pieces of mushrooms to be felt in the sauce, then you need to cut them into thin slices. If you want it to be uniform, then you need to cut the champignons smaller.

2. You can also immediately cut the onion into small cubes. The role of the onion is important here. It gives the necessary aroma. This is especially important if the sauce is made from champignons. For example, porcini mushrooms have great flavor on their own.

3. Then take . It must be fresh and have a pronounced creamy taste and delicate aroma. This is an important point.
Melt the butter in a preheated frying pan.

4. After the butter is completely melted, add the onion to it. You need to fry it until nice golden color, stirring occasionally.

5. Then add champignons here. Don't be embarrassed that they take up a lot of space: when fried, they shrink by three times. Fry, stirring, until they are browned. The water released by the mushrooms should completely evaporate. At this time, salt and pepper the resulting mass to taste.

You can also add a small pinch of grated nutmeg. It will help bring out the taste of the cream more vividly and richly.

6. Then to make the sauce thicker. Stir until a homogeneous mass is obtained. If you want it to look like thick sour cream, you can add three tablespoons of flour. And with two it will look like low-fat sour cream. One spoon will give the sauce a creamy appearance.

7. When everything is fried and browned, pour in the cream. They must be introduced in a thin stream over the entire surface of the frying pan. You also need to make sure that the cream covers the entire surface of the mushrooms. And again stir slowly and carefully.

8. When the sauce boils and thickens, remove the pan from the heat.

9. As you can see, the recipe is very simple, but the result will help you surpass yourself and surprise your guests or your family with something unusual.

The sauce is served cold. It can be poured into special sauce boats and decorated with herbs. This will give the dish not only an aesthetically beautiful appearance, but also a more appetizing and festive look.

In addition to champignons, other mushrooms can be used. These could be porcini mushrooms. They can be used both fresh (frozen) and dried. Moreover, dried ones have a brighter aroma.

Mushroom champignon sauce with cream – tasty addition for a home-cooked lunch or dinner. Preparing it is not difficult; everything is quite quick and simple. Any mushrooms are suitable for the sauce: champignons, oyster mushrooms and wild mushrooms. In the latter option, the mushrooms need to be boiled 2-3 times and only after that you can start preparing the sauce. It’s much easier with oyster mushrooms. They do not need to be boiled first; it is enough to rinse them thoroughly to remove dirt and dust. Mushroom sauce goes well with pancakes, pancakes, meat and fish dishes. Since it is quite thick, it can be spread on a slice of freshly baked bread. If you want the end result to be a thinner sauce, add a little more cream.

Ingredients:

champignons - 160 grams.
cream - 100 grams.
butter - 40 grams.
Sunflower oil - 25 grams.
onion - 70 grams.
wheat flour - 15 grams.
garlic - 2-3 cloves.
salt to taste.
ground black pepper to taste.
nutmeg - 1 pinch.

Place the champignons in a colander and rinse thoroughly under running water. cold water. Dry from excess moisture and cut into small pieces along with the legs. If you use oyster mushrooms, it is advisable to remove the stems, as they are tough, even after frying. Peel the onion and garlic. Cut into small pieces.

Preheat sunflower oil in a frying pan. Add prepared onions, garlic and mushrooms. Stir and cook for 7-10 minutes over moderate heat, stirring occasionally with a spatula. The liquid that forms during frying should evaporate.

Add a knob of butter to another pan and heat until melted.

Add wheat flour and 10 percent cream. Mix thoroughly so that there are no lumps. Heat the cream mixture over low heat until thickened.

Add fried mushrooms. Mix well.

Season with salt, ground black pepper, and nutmeg. You can experiment with spices; you may want to add your own taste and aroma to the sauce. Warm over low heat for 1-2 minutes and turn off the heat.

Mushroom champignon sauce is ready. If desired, you can grind it with an immersion blender.

Cool. Place in a gravy boat and serve for lunch or dinner. Enjoy your meal!!!

If you are preparing mushroom sauce from champignons for the first time, make a double portion at once. Believe me, you won't go wrong. Amazing in its taste and consistency, it is perfect for pasta, any cereals, mashed potatoes, meat, fish, and just with bread, it will be delicious, just remember, in order for the sauce to turn out, you need to pay a little attention to the choice of its main “hero”.

Champignons are incredibly popular. It is believed that it is impossible to get poisoned by these mushrooms, which are more than affordable, because they are grown at home, do not contain harmful components, and taste no different from the forest “dwellers.” This is true, but only partially. Before you buy champignons, pay attention to appearance. The mushroom should have an even shade. It can be white, beige, brown, yellowish. There are a lot of varieties, which means there are a lot of flowers too. Only the tone should be even. Under no circumstances buy champignons with dark spots or dents.

We recommend avoiding purchasing packaged mushrooms. They can be packaged in such a way that the buyer does not see any defects. And the packaging itself is harmful to the champignons; without fresh air, they suffocate and die.

The mushroom sauce is very tasty. Delicate aroma complements any dish and makes it more healthy.

Best regards, Svetlana.

Prepare a delicious and very tender mushroom sauce from champignons to complement meat, fish, vegetable dishes, as well as poultry dishes, pasta or potatoes. After all, champignon sauce is designed to make food more interesting.

We will cook using cream. Thus, our creamy mushroom sauce will acquire a magnificent milky shade. Regarding consistency of this dish, then it should be adjusted at your discretion. However, you should not make the sauce too thick. To ensure that the mass is not too liquid, we will use a thickener - flour.

In this case, you shouldn’t use too bright spices, so as not to overpower them. delicate taste and the aroma of our champignons. Simple ground black pepper in a small amount will do. Also, if you wish, you can use ready-made seasoning for cooking mushroom dishes, which contains natural spices (allspice, cumin, garlic, bay leaf, etc.).

Taste Info Sauces

Ingredients

cream 10-15% - 200 ml;
champignons – 200 g;
butter– 60-70 g;
flour – 2 tsp;
onions – 1 pc.;
pepper, salt - to taste;
parsley.

How to make mushroom sauce from champignons with cream

Place a piece of butter on a heated frying pan. Melt it down. Then place finely chopped onions there. Sauté until it turns slightly brown.

Cut the champignons into small cubes. Pour them into the frying pan. Season with salt. Fry until all the liquid has evaporated and the mushrooms are golden brown.

As soon as the champignons are browned, you can add flour. Two teaspoons for this amount of mushrooms will be enough. Just sprinkle flour on top and mix thoroughly while keeping it on the heat.

Fry for about another minute.

Pour cream into the pan and season with pepper. Mix all the contents of the dish. And let it boil. Keep the pan on the heat for another 2-3 minutes, stirring the mixture occasionally.

If the sauce seems too thick, you can add a little water or milk to adjust the consistency, but it is better to do this with cream without disturbing the taste and structure of the dish. Also add chopped parsley at the end of cooking.

Mushroom champignon sauce is ready to eat. Fill a gravy boat with it and serve warm.

On a note

To prevent the champignons from absorbing water, they do not need to be washed (the exception is mushrooms that are too dirty). Just take a small knife and scrape the stem of the mushroom a little. Then remove the thin skin from the cap. This can be done by hand without using a knife. Thus, we get the purest mushroom without excess moisture. This is done very simply and quickly, especially when the mushrooms are fresh.
Before buying champignons, decide for yourself whether you will wash them or not. If you plan to clean, it is better to choose large ones. They are much easier to work with.
Mushroom sauces based on dairy products should be stored for no more than a day in a closed glass container in the refrigerator.
You can prepare champignon sauce not only based on cream, but you can also use milk or sour cream. In addition, broth is also used to base the sauce.
If you want to cook Lenten option sauce, use vegetable oil instead of butter, and vegetable or mushroom broth instead of dairy products for liquids.
If desired, ordinary mushroom sauce can be transformed by adding melted or hard cheese. This component is added to the sauce at the end of cooking in grated form. You need to let it melt, stirring constantly and keeping it over low heat. As soon as the product becomes one with the sauce, you can remove it from the stove.

Mushroom champignon sauce will decorate any dish. It goes well with both meat and fish. The taste of the sauce harmonizes well with pasta, potatoes, rice, and buckwheat. It can be seasoned with thick pureed soups, poured over dishes, or served separately.

It can be made in different consistencies, and the flavor of the mushrooms can be enhanced with various seasonings. All this does mushroom soup universal. At any time of the year you can prepare mushroom sauce from champignons. This is the simplest and affordable option, suitable even for housewives who have no culinary experience.

Features of preparing the sauce

The technology for preparing mushroom sauce from champignons is not complicated, but there are some subtleties, knowledge of which allows you to make the aroma and taste of the sauce more intense.

To prepare the sauce, you can use frozen and canned champignons, but still it turns out the most delicious from fresh mushrooms. At the same time, it is better to choose young champignons that are not too large. Read more:
When washing the champignons, try to keep them in the water as little as possible so that they do not have time to absorb it. Afterwards, be sure to blot the mushrooms with a napkin.
When frying mushrooms in a small frying pan, place them in small batches. If the champignons are browned and not stewed in own juice, they will retain their taste better in the finished sauce.
The onions can be fried immediately with the mushrooms or before them. In the first case, it will be soft, like stewed, in the second case, it will acquire a golden hue.
Flour is often used to make a thick mushroom sauce. It is advisable to first fry it until caramel color, and then combine it with other ingredients. In this case, it will give the sauce a pleasant shade and improve its taste.
If there are lumps in the sauce, it must be rubbed through a sieve or stirred with a blender.
To prevent the finished champignon sauce from becoming covered with a film, after cooking it can be covered with baking paper, having previously moistened it.

Mushroom sauce can be used either cold or hot instead of gravy.

Classic champignon sauce

Ingredients:

champignons – 0.2 kg;
onions – 100 g;
wheat flour – 20 g;
sour cream – 100 ml;
water – 100 ml;
salt, pepper - to taste.

Cooking method:

Wash the mushrooms, dry with napkins, cut into thin slices.
Peel the onion and finely chop it with a knife.
Preheat vegetable oil in a frying pan or in a saucepan, add chopped onion. Fry it until it becomes soft. This usually takes no more than 3 minutes.
Add mushrooms to onions. Fry them until they are browned.
In a dry frying pan, fry the flour until caramel-colored, pour it into a saucepan with the champignons. Continue frying them for a couple of minutes along with the flour.
Mix sour cream with clean boiled water, pour this mixture into a saucepan with mushrooms, and whisk. Add salt and pepper to taste.
Stew the mushrooms in sour cream for about 5 minutes. During this time the sauce will have time to thicken.
Transfer the sauce to a bowl. Using an immersion blender, puree the mushrooms and onions until the sauce is smooth.
Transfer the sour cream and mushroom sauce into a gravy boat.
Mushroom sauce prepared according to this recipe, goes especially well with meat and potatoes. It is usually served cold with beef or pork, and hot with potatoes.
However, the right of final choice remains with the hostess.

Champignon sauce with cream

Ingredients:

champignons – 150 g;
cream – 0.2 kg;
butter – 50 g;
onions – 100 g;
hard cheese – 0.25 kg;
garlic – 1 clove;
lemon – 0.5 pcs.;
nutmeg - a pinch;
oregano, salt, pepper - to taste.

Cooking method:

Wash the champignons and dry them with napkins. Cut the mushrooms into very small cubes. The fewer of them you get, the better.
Also finely chop the peeled onion.
Pass a clove of garlic through a press.
Squeeze the juice from half a lemon, after washing the fruit well.
Mix lemon juice with garlic, salt, nutmeg, pepper and oregano.
Grind the cheese on a grater with small holes.
Melt butter in a frying pan. In this recipe, replacing it with vegetable oil or margarine is not recommended, since in this case the sauce will not have a pronounced creamy taste, for which many gourmets value it.
Place the onion in the oil and fry it for 3 minutes.
Add the mushrooms and continue to fry the onions with them for about 5 minutes.
Pour in the cream, mix well and simmer until the liquid has evaporated by about a third.
At the same time, add seasoned lemon juice and grated cheese, stir immediately. Continue cooking, stirring, until the sauce reaches a smooth consistency. Thanks to the cheese, it will be quite thick.

Champignon sauce with milk

Ingredients:

champignons – 0.2 kg;
onions – 0.2 kg;
milk – 100 ml;
flour – 20 g;
salt, pepper - to taste.

Cooking method:

Cut the mushrooms, washed and dried with napkins, into small cubes.
Peel and chop the onions with a knife.
Melt the butter, add onions and mushrooms, fry them over low heat for 10 minutes.
In a separate frying pan, fry the flour until it acquires a caramel color.
Pour milk into the pan with flour in a thin stream, whisking constantly. Cook a little until thickened.
Pour the thickened milk over the mushrooms and onions, stir.
Add salt and pepper and cook the sauce for another minute.
If desired, the sauce can be given a uniform consistency by blending it in a blender.
The sauce can be served either cold or hot with absolutely any dish.

Champignon sauce with broth

Ingredients:

mushrooms – 0.25 kg;
flour – 40 g;
broth (meat, mushroom, vegetable) – 0.4 l;
salt, spices - to taste.

Cooking method:

Fry the flour in a dry frying pan, pour in the broth, stirring constantly. Cook it a little, stirring constantly. Remove from heat and cool. Strain or beat with a blender to avoid lumps.
Wash the champignons and pat dry with a kitchen towel. Cut the mushrooms into small pieces.
Melt the butter in a clean frying pan and fry the mushrooms in it.
When the mushrooms are browned, pour the broth over them, add salt and seasonings, stir and cook the sauce for about 5-10 minutes.
This is the simplest and universal recipe mushroom sauce, which can be made from champignons. It goes well with any dish and is delicious hot or cold.
When using mushroom or vegetable broth, vegetable oil or margarine, this sauce can be an excellent addition to vegetarian dishes.

Champignon sauce with eggs

Ingredients:

champignons – 0.2 kg;
chicken egg – 2 pcs.;
sour cream – 80 ml;
broth or milk – 125 ml;
vegetable oil - how much will be needed;
salt, nutmeg, pepper - to taste.

Cooking method:

Boil the eggs and peel them. Remove the yolks and mash them with a fork. Add sour cream to the yolks and mash them with a fork.
Mix the sour cream and yolk mixture with salt and spices. Dilute with warm broth or milk.
Finely chop clean and cloth-dried mushrooms.
Fry them for 5 minutes in heated vegetable oil.
Add sauce made with egg yolks and sour cream. Stir.
Cook for another 5 minutes.
The sauce prepared according to this recipe has a delicate and slightly unusual taste. It will appeal to those who do not like onions, because it does not contain this ingredient.

Mushroom champignon sauce is universal. It can be served with any dishes. The abundance of recipes allows you to choose the most suitable option. All of them are quite simple to prepare. In addition, the cooking process does not take much time.

Basic mushroom sauce

Ingredients:

fresh mushrooms – 0.3 kg (or 100 g dried);
water – 2.5 l;
onions – 0.2 kg;
wheat flour – 35 g;
butter or margarine – 50 g;
sour cream – 60 ml;
salt, spices - to taste.

Cooking method:

Rinse the mushrooms and dry. If you use dried ones, they must first be soaked in water so that they regain their shape and volume.
Cover the mushrooms with water. Place the peeled and halved onion into the pan.
Place on the fire, bring to a boil and simmer over low heat for 2 hours. Half an hour before it’s ready, add salt and spices to your taste.
Strain the finished broth. Finely chop the mushrooms or mince them.
Finely chop the remaining onion and fry in butter until soft.
Add mushrooms and fry them with onions for 5 minutes.
Add sour cream, simmer for 2-3 minutes.
Heat the flour in a dry frying pan and brew it with 0.5 liters of mushroom broth. When introducing the broth, be sure to whisk it so that there are no lumps.
Pour the broth over the mushrooms and onions, stir and cook over low heat for 5 minutes.
This mushroom sauce can be served with meat dishes as a gravy or be used as a base for preparing other sauces.
In particular, it can be mixed with herbs, grated cheese, pepper paste, tomato puree, garlic, each time adding new notes to the taste of the sauce.

Mushroom champignon sauce for meat

Ingredients:

fresh champignons – 0.2 kg;
butter – 40 g;
wheat flour – 45 g;
onions – 0.2 kg;
sour cream – 50 ml;
salt, pepper - to taste.

Cooking method:

Wash the mushrooms, dry and cut into thin slices.
Remove the skins from the onion and cut it into small pieces.
Melt the butter and add mushrooms and onions. Fry them until excess moisture evaporates from the pan.
In a separate frying pan, heat the flour until a nutty smell appears and pour it into the frying pan where the mushrooms and onions are fried. Fry for a minute.
Add salt and pepper to the sour cream, pour it over the mushrooms. Simmer them for 2-3 minutes.
Grind the mushrooms with a blender if desired and bring the sauce to a boil again.
The sauce prepared according to this recipe is tender, aromatic, and pleasant to the taste. It will gently highlight the taste of meat.

Creamy mushroom sauce for chicken

Ingredients:

onions – 0.3 kg;
butter – 100 g;
champignons – 0.3 kg;
flour – 30 g;
sour cream – 100 ml;
cream – 0.3 l;
salt, pepper - to taste.

Cooking method:

Peel and cut the onion into small pieces.
Cut the washed and napkin-dried champignons into small cubes.
Fry the mushrooms and onions in a large amount of butter for 20 minutes, transfer to a blender bowl.
In a separate frying pan, fry the flour until creamy.
Mix it with mushrooms and onions.
Add salt, pepper, sour cream and 150 ml of cream. Whisk everything together to obtain a homogeneous mass.
Place in a saucepan, adding the remaining cream. Place over low heat and bring to a boil.
If you want a thicker sauce, the amount of cream in the recipe can be reduced by one and a half times.

Spicy tomato sauce

Ingredients:

1 tomato
1 onion,
6-7 champignons,
10 g butter,
6-7 olives,
3 tbsp. l. soy sauce,
1 feather of green onion.

Preparation:

Wash the tomato and chop finely. Remove the skin from the onion and chop it finely. By the way, instead of fresh tomato You can use ready-made grated tomatoes, whole peeled tomatoes, tomato juice or tomato paste(previously slightly diluted with water).
Wash the champignons thoroughly, scrape the cap and stems, and chop finely. Can be used royal champignons. However, although they have a more pronounced mushroom taste, they are denser and the sauce will not be as tender.
To ensure that the sauce has a delicate, creamy flavor, it is best to fry vegetables and mushrooms in melted butter. Turn the heat to low and add the tomato, onion and mushrooms to the pan. Sauté over low heat for 5-7 minutes, stirring.
Add to pan soy sauce With classic taste. There is no need to add salt to the sauce, as the sauce itself is salty. Cut the olives into halves and also add to the frying pan. Stir and simmer for another 5-7 minutes.
When the mushrooms and onions are soft, transfer all ingredients to a large cup or glass and blend with a blender until smooth.
Wash the green onions and chop finely. Place the sauce in a gravy boat and sprinkle on top before serving. green onions. You can serve the sauce as is or pour it over it ready dish, such as steak or chop.

Mushroom champignon sauce with cream

Ingredients:

FRESH CHAMPIGNONS 150 g
CREAM 10% 200 ml
BUTTER 50 g
ONION 1 piece
HARD CHEESE 1 tablespoon
Nutmeg to taste
GARLIC 1 head
LEMON JUICE 1 tablespoon
SALT to taste
GROUND BLACK PEPPER to taste

Preparation:

Good butter is the key to a delicious creamy sauce, so we choose butter for the mushroom mushroom sauce with a distinct creamy taste.
Dip the onion into the butter and immediately add salt and pepper. Sauté until transparent. Melt the butter in a frying pan, and at this time cut the onion into small cubes.
Wipe the champignons with a damp cloth and cut into slices. You can chop it very finely so that the sauce is more homogeneous, but I like it better when the mushrooms in the sauce are quite large.
Add a little more salt and pepper to taste, garlic and a pinch of grated nutmeg. IN cream sauces It is always advisable to add nutmeg; it helps the flavor of the cream to develop better.
If you make this sauce, be guided by your taste. It is not necessary to add all the specified ingredients if you do not like them, garlic, for example, or herbs, or lemon juice.
Either way, the sauce will be delicious!

Champignon sauce

This sauce is considered the most delicious of all mushroom sauces. And this is not in vain. It has a surprisingly delicate salty-sour taste and a bright mushroom aroma. It is served with any dish - boiled or fried meat, cutlets. It will make banal pasta or porridge incredibly tasty. You can even just spread it on Rye bread and eat it as a sandwich.

Ingredients:

200 g fresh champignons
1.5 cups of any broth or water
2 tsp. lemon juice
20 g butter
2 tbsp. l. flour
0.5 tsp salt

Preparation:

Place the frying pan on high heat and pour flour into it. Fry with constant stirring until light brown and strong aroma, then pour the toasted flour onto a saucer.
Chop the mushrooms very finely or grate them on a medium grater. Melt a small piece of butter in a frying pan and add mushrooms. Simmer for 3~5 minutes. The mushrooms should lose volume and become soft, but NOT browned.
Pour in lemon juice, add flour and stir well. Pour in the broth. Add salt to taste. Cook at low boil for 2~7 minutes.
When the sauce has reduced to the desired thickness, remove the pan from the heat.
To obtain a paste-like homogeneous sauce, the finished sauce can be rubbed through a sieve or blended in a blender. Cool the sauce to room temperature before serving.

Ingredients:

Fresh champignons - 100 grams
Onion - 60 grams
Butter - 50 grams
Salt - 1 pinch
Cream - 300 Milliliters
Flour - 1 tbsp. spoon
Sunflower oil - 4 tbsp. spoons
Pepper, spices - - To taste

Preparation:

Wash the champignons and cut into small pieces.
Peel the onion and cut into small cubes.
Heat vegetable oil in a frying pan and fry the onion until golden brown.
Add chopped mushrooms to the pan and fry, covered, until all the moisture has evaporated.
In another frying pan, fry the flour. Toasted flour will give your sauce a delicate, creamy color. Then add butter to the flour. Stir thoroughly so that there are no lumps in the sauce.
Pour cream into flour. Mix thoroughly and cook over low heat, without boiling.
Add the fried mushrooms to the sauce and cook over low heat for another 3 minutes. If you want a thinner sauce, thin it with milk.
Pour the finished sauce into a gravy boat, garnish with fresh herbs and serve warm.

Mushroom champignon sauce for chicken

Mushroom champignon sauce with cream is an excellent addition to many dishes, making them not just tasty, but amazingly delicious. Served with pasta, fish, meat, potato cutlets. It's quick and easy to prepare.

Ingredients:

150 g fresh champignons
200 ml cream 10% fat
50 g butter
1 small onion
1 tbsp. l. grated hard cheese
1 pinch grated nutmeg
1 clove of garlic or dry garlic on the tip of a teaspoon
1 tbsp. l. lemon juice
salt, pepper to taste
a pinch of thyme, oregano (optional)

Preparation:

Good butter is the key to a delicious creamy sauce. Therefore, we choose oil for mushroom sauce from champignons with a distinct creamy taste.
Melt the butter in a frying pan, and at this time cut the onion into small cubes.
Dip the onion into the butter and immediately add salt and pepper. Sauté until transparent.
Wipe the champignons with a damp cloth and cut into slices. You can chop it very finely so that the sauce is more homogeneous, but I like it better when the mushrooms in the sauce are quite large. Read more:
Fry the champignons with onions, stirring until they brown a little. After this, pour in the cream.
Add a little more salt and pepper to taste, garlic and a pinch of grated nutmeg. It is always advisable to add nutmeg to cream sauces; it helps the flavor of the cream to develop better.
At the same stage, you can add a pinch of dried Italian herbs to the mushroom sauce if you like their flavor.
Stir the contents of the pan and keep it on low heat for 15-20 minutes, allowing the sauce to evaporate a little and thicken.
Grate a little cheese on a fine grater, literally 1 tbsp. l., and add it to the sauce.
Stir quickly until the cheese melts, add another 1 tbsp. l. freshly squeezed lemon juice and turn off the stove.
Mushroom sauce from champignons with cream turns out to be tender, very aromatic, with an amazing creamy taste and any dish with it becomes much more appetizing.
If you make this sauce, be guided by your taste. It is not necessary to add all the specified ingredients if you do not like them, garlic, for example, or herbs, or lemon juice. Either way, the sauce will be delicious!

Cooking instructions

30 minutes Print

1. Good butter is the key to a delicious creamy sauce, so we choose butter for the mushroom mushroom sauce with a distinct creamy taste.

2. Melt the butter in a frying pan, and at this time cut the onion into small cubes. Dip the onion into the butter and immediately add salt and pepper. Sauté until transparent. Tool

3. Wipe the champignons with a damp cloth and cut into slices. You can chop it very finely so that the sauce is more homogeneous, but I like it better when the mushrooms in the sauce are quite large.

4. Fry the champignons with onions, stirring until they brown a little. After this, pour in the cream.
Crib How to cut onions

5. Add a little more salt and pepper to taste, garlic and a pinch of grated nutmeg. It is always advisable to add nutmeg to creamy sauces; it helps the flavor of the cream to develop better.
At the same stage, you can add a pinch of dried Italian herbs to the mushroom sauce if you like their flavor.
Crib How to prepare garlic

6. Stir the contents of the pan and keep it on low heat for 15-20 minutes, allowing the sauce to evaporate a little and thicken. The Belgians of Green Pan rebelled against Teflon. With the passion of a preacher, they tell us that polytetrafluoroethylene heated to more than 260 degrees is toxic and even kills some birds on the spot. Instead, a new non-stick thermolon coating is offered, which does not contain harmful chemicals and allows you to fry in a small amount of oil.

7. Grate a little cheese on a fine grater, literally 1 tbsp. l., and add it to the sauce.
Crib How to make bechamel sauce