Mushroom Cream Sauce from Champignon

This versatile mushroom cream sauce from champignon remarkably transforms the most ordinary and everyday food into something exquisite and restaurant-quality. Tender-sweet mushrooms combined with the creamy sauce make any porridge, pasta, and even meat with fish significantly tastier and juicier.

Yield: 4 servings.

Preparation time: 30 minutes.

Caloric content: 135 kcal per 100 grams of the dish.

Ingredients

• fresh (preferably) champignons - 300 g;
• wheat flour - 20 g (no more);
• low-fat cream (about 10%) - 200 ml;
• onion - 140 g;
• butter (must be of good quality) - 70 g;
• nutmeg - grate a pinch;
• salt, pepper.

Preparation

1. Prepare the ingredients for making the mushroom cream sauce from champignon. To avoid soaking the champignons with excess moisture that will need to be evaporated for a long time, do not wash them, but simply peel off the thin skin that comes off radially from the cap and clean the stem with a knife if it is dirty.

2. Chop the mushrooms finely, but not too much, so that the sauce still has pieces. Cut 1-2 specimens into thin slices along their height, so that you get mushroom slices - they will be useful for decoration.

3. Chop the onion into very small cubes.

4. Melt most of the butter in a frying pan.

5. Immediately add the onion. Bring it just to the point of light golden color.

6. And immediately add all the mushrooms.

7. Gradually, as they fry, they will start to lose their moisture and brown.

8. When there is no liquid left in the pan, put in the remaining piece of butter and add the flour. Quickly mix everything so there are no dry spots left.

9. Pour in the cream in several portions. Stir the mixture after each addition, bring it to a boil and reduce the heat to minimum.

10. Season the sauce with salt and pepper. Grate nutmeg - it will add a note of exquisite freshness to the mushroom flavor.

11. Simmer the mixture for 5 minutes. You can dilute its thickness by adding a little milk or water, and after mixing, ensure the desired consistency.

The aroma that the mushroom cream sauce from champignon spreads excites the appetite. The juicy, mushroom-filled texture diversifies any dish, but the sauce should be served either warm or hot. If it has been in the refrigerator, the mushroom mass needs to be reheated before use.