Even champignons are good in this dish, which I (like many) do not consider as "mushroom mushrooms".
Of course, ideally it would be better to make from forest mushrooms, but forest mushrooms in a big city behave very predatory: you come up to find out the price, and they strive to grab from you not only the whole wallet, but also the hand to the very elbow.
So everyone who is far from mushroom places (and especially in mushrooms does not understand) will have to be content with "cultivated" ones.
We take:
- 500 grams of mushrooms
- 6-8 tablespoons of oil for frying (once again I will strongly recommend ghee or ghee)
- One onion
- 1-2 cloves of garlic
- 100 ml white wine
- 300-400 milliliters of cream
- A tablespoon of flour 2 tablespoons of oil to thicken the sauce
- Juice from half a lemon
- Salt, pepper and nutmeg to taste
- Half a heap of parsley
How we cook:
Cut the onion into small cubes, crush the garlic.
Cut the mushrooms into slices, sprinkle them with lemon juice and mix gently.
We melt six (or eight) spoons of oil in a frying pan - the principle of oil never works here. Fry onion and garlic in it, but not until golden, but until soft, send mushrooms there and fry. Fry until a caramelized crust appears.
As it appeared, deglaze with white wine, mix, salt, pepper, add grated nutmeg. We cut the parsley, add. We set aside.
In another frying pan or stewpan, melt two tablespoons of butter and send a spoonful of flour there, constantly stirring it all with a whisk, fry. The flour should turn brown. Pour cream into the flour and cook over low heat, until everything thickens.
Now combine with mushrooms, mix well and heat. Let it brew a little and - voila!
Bon Appetit! These mushrooms eat with anything - they are good with everything.