Versatile Creamy Mushroom Sauce

Tender, tasty, versatile, made from ordinary products! The creamy mushroom sauce is very flavorful and satisfying. It goes great with grilled meats, pasta, vegetable dishes, fish and potatoes. To make it you will need available ingredients and a little time.
cook time: 30 min
Freya Ashford
Versatile Creamy Mushroom Sauce

Nutrition Facts (per serving)

233
Calories
18g
Fat
2g
Carbs
6g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Ground black pepper to taste
Hard cheese (Parmesan is better) 70 g
Vegetable oil 1 tbsp
Champignon 150 g
Cream (20%) 200 g
White wine (dry) 1 tbsp

Recipe instructions

Step 1

Step 1
How to make creamy mushroom sauce? Prepare all the necessary ingredients. You can use frozen boiled or fresh champignons. Rinse fresh mushrooms thoroughly to remove soil and place on a kitchen towel. It is important to dry the champignons well, otherwise, once saturated with moisture, they will become watery.

Step 2

Step 2
Do champignons need to be peeled? It is enough to rinse small mushrooms well; it is better to clean larger ones by removing the films from the caps. Also cut off any darkened sections on the stems. Cut the mushrooms into small cubes.

Step 3

Step 3
Grate the cheese on a medium grater. It is best to use Parmesan for the sauce, but you can use any hard cheese with an interesting taste. You don’t have to add cheese to the sauce, but it makes it tastier. And the sauce turns out more viscous and satisfying.

Step 4

Step 4
Pour refined vegetable oil with a high smoking point into the pan. Reheat well. You can check whether the oil has warmed up well enough in a simple way. Dip a wooden spatula into it, if bubbles gather around, then you can begin the frying process. Add the mushrooms to the pan and fry them for 5 minutes, stirring constantly.

Step 5

Step 5
Pour in dry white wine, reduce heat to low and simmer the mushrooms for about 3 minutes until the liquid has evaporated.

Step 6

Step 6
Add grated cheese to the pan. Fry, stirring, until the cheese is completely melted.

Step 7

Step 7
Simmer, stirring, for about 4 minutes. Pour in cream (20% fat). You can replace them with milk or sour cream of any fat content. Remember that the calorie content of the dish will depend on the degree of fat content of the products you use. Bring the mixture to a boil. Turn off the heat and cool.

Step 8

Step 8
At the end of the creamy mushroom champignon sauce, add salt and pepper to your taste. For a brighter aroma, you can add a pinch of nutmeg or garlic (1-2 cloves) passed through a press to the sauce. Bon appetit!

Additional rubrics

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