Those who do not have free time on weekdays to prepare full breakfast, lunch or dinner, I recommend preparing mushroom sauce from champignons and store it in the freezer, sorted into small containers. Then at any time, the frozen sauce can be added to hot boiled pasta, mashed potatoes, soup, etc. Delicious dishes are easily created with it, it adds mushroom flavor to them! And when fresh, it is extremely tasty - you can simply not notice and eat all the prepared sauce along with bread or croutons, so cook large quantities right away, purchasing a few pounds of fresh mushrooms.
It is best to create a sauce with mushrooms or oyster mushrooms. They can be purchased at any supermarket or market, in a specialized store.
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Ingredients:
Champignons - 350 g
Bulb onion - 1 pc.
Cream 15% - 100 ml
Vegetable oil - 1.5 tbsp.
Salt and pepper to taste
How to cook:
Step 1 of 7
To make a creamy champignon sauce, prepare the foods listed.
Step 2 of 7
Peel the onion, rinse under running water and cut into small cubes. Pour odorless vegetable oil into the pan, heat it for about 1 minute and add the onion slices. Choose a pan with high sides, as you will have to stew the entire mushroom mass in it.
Sauté the onion for 2 minutes, stirring occasionally. Try to avoid sticking.
Step 3 of 7
Rinse the mushrooms in water from dust, cut them into slices or cubes, add to the pan to the sauteed onions. Season with salt and pepper and mix gently. The salt will draw out excess liquid from the mushroom slices.
Step 4 of 7
Fry the entire contents of the pan for about 10-12 minutes over medium heat, stirring occasionally. The liquid released by the mushrooms should completely evaporate, and the slicing itself should be browned.
Step 5 of 7
As soon as this happens, pour in the cream and simmer for 1 minute, being careful not to evaporate. Stir.
Step 6 of 7
Grind the mass with a hand blender. To avoid splashing around the work surface, you can put the fried mushrooms with cream in a tall glass or bowl and cover with a protective screen when chopping.
Creamy mushroom sauce is ready. You can make it thinner if you add a little more cream and vice versa - be guided by your taste.
Step 7 of 7
Serve the sauce in a gravy boat to the table, preparing any side dish for it: boiled pasta, mashed potatoes, wheat or millet porridge.
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