Creamy mushroom sauce

Step-by-step preparation

Cooking time: 30 mins

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.

2. STEP 2

   

   Do I need to clean champignons? 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.

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.

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.

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.

6. STEP 6

   

   Add grated cheese to the pan. Cook, stirring, until the cheese is completely melted.

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.

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!

Comments on the recipe

Arina Koten

17.12.2023

4.9

Mushrooms can be different, for example, chanterelles. Cooked in sour cream (instead of cream), they turn out very tasty!

tatyanochka2022

17.12.2023

4.6

I made a creamy mushroom sauce from champignons for lunch. For this I took 150 g of mushrooms, washed them, chopped them, and fried them in vegetable oil. Since I didn’t have dry wine, I continued cooking without it. I didn’t add water or any other liquid to the mushrooms; instead, I stewed the champignons under the lid for a few minutes. Next, I grated hard cheese on a medium grater (I used “Russian”), added it to the mushrooms, and stirred. When the cheese melted, I poured sour cream diluted with milk into the frying pan, which replaced the cream. Stirring constantly, brought the sauce to a boil, added salt and removed the mushrooms from the heat. When the sauce was heated, the lumps of cheese dispersed, the sauce became thicker and more homogeneous. It turned out very fragrant! The mushrooms in it came out firm and tasty. My husband asked me to cook rice as a side dish. The sauce flavored it well, it turned out juicy and tasty! Thank you very much!