Those gourmets who cannot live a day without dishes made from fresh or frozen mushrooms will appreciate the mushroom sauce made from champignons with cream - it turns out to be tender, aromatic and very tasty. This gravy can be served with any side dish: boiled rice, buckwheat, other cereals, mashed potatoes, pasta, etc. By the way, mushroom sauce can be freeze in a separate container and preheat in the microwave for 10 minutes if necessary, when you do not have time.
If you are sure of the edibility of forest mushrooms, then prepare a gravy from them, but it is best not to risk it and use a store product: champignons or oyster mushrooms. If you like smooth sauces, then after cooking, flavor with an immersion blender and pour the creamy mushroom mass into a deep container.
Ingredients:
Champignons - 400 g
Onions - 1 pc.
Vegetable oil - 40 ml
Salt and pepper to taste
Cream 15% - 100 ml
Wheat flour - 1 tbsp.
How to cook:
1. Rinse the champignons in water, removing dust and dirt, separate the caps from the legs and cut into large slices. Mushrooms lose about half of their weight during heat treatment, so if you chop them finely, the mushroom pieces will not be felt in the finished sauce. Peel the onions, rinse in water and cut into small cubes.
2. Preheat the pan by placing it on the stove and turning on maximum heat, pour in the vegetable oil. Place onion slices and mushroom slices on top of it and lightly salt. Sauté for 1-2 minutes, then reduce heat to medium and stir the contents of the pan. Simmer for another 5-6 minutes, until the mushroom slices release the juice and it has evaporated by about half.
3. At this time, pour cold cream into a deep bowl or bowl, add wheat flour, salt, ground black pepper there. Whisk everything thoroughly so that no lumps form.
4. Pour the creamy mixture into the skillet and simmer the mushroom sauce for an additional 2-3 minutes until thickened. You don't need to add more flour.
5. Turn off heat and let cool slightly. If desired, the mushroom creamy mushroom sauce can be mashed. Don't forget to tweak it to your liking.
Then pour into a gravy boat / bowl and serve warm or chilled, garnished with fresh herbs.
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