Mushrooms in creamy sauce in a slow cooker

Step-by-step preparation

Cooking time: 40 mins

1. STEP 1

   

   How to make mushrooms in creamy sauce in a slow cooker? Prepare the necessary ingredients for this. You can use any mushrooms - these can be wild mushrooms that need to be boiled or, like mine, ordinary champignons. Choose the fat content of the cream to your taste. The fattier they are, the creamier the taste of the finished dish will be. My cream is 33% fat.

2. STEP 2

   

   Rinse the champignons well to remove dirt and dry. Small champignons can be cooked whole. medium or large ones must be cut into 2-4 parts. Peel the onion, rinse in cold water and finely chop.

3. STEP 3

   

   Turn the multicooker to Fry mode and heat the bowl until hot. Pour some vegetable oil into the bowl and add chopped onion. Fry it for 1-2 minutes until it becomes translucent.

4. STEP 4

   

   Then place the mushrooms in the bowl and fry them along with the onions for another 2-3 minutes.

5. STEP 5

   

   Add 100 ml of water to the bowl. Switch the multicooker to Bake mode for 20 minutes. Close the lid and leave the mushrooms to cook.

6. STEP 6

   

   Separately, stir the flour in the water. Add salt and spices. Pour in the cream.

7. STEP 7

   

   5 minutes before the end of cooking, pour the creamy sauce into the mushrooms, stir and leave to finish cooking.

8. STEP 8

   

   After the specified time, the multicooker will emit a sound signal indicating that the dish is ready. Open the lid, place the mushrooms in creamy sauce on a plate and serve. Bon appetit!

Comments on the recipe

Corason

24.08.2023

4.7

I bought mushrooms, I really wanted them) and looked for the recipe using the ingredient search. I found mushrooms in a creamy sauce in a slow cooker and decided to cook them. It didn’t take much time, and for a side dish I cooked buckwheat on the stove at the same time. I cut fresh champignons and onions and fried them in a slow cooker, as described in the recipe. Then I did not add water to the mushrooms, since they had already released too much liquid. I cooked it in the “stew” mode for 20 minutes in the Redmond multicooker. I made the sauce, as the author writes, and also used 33% cream. The only spice I added was salt. I poured the sauce into the mushrooms, simmered for another 5 minutes and voila! No stress, no difficulties, everything is extremely simple. The champignons turned out to be stewed, aromatic, soft and tender, but at the same time dense and not overcooked. The creamy sauce complemented the mushrooms perfectly. The champignons came out juicy and tasty! I recommend this recipe to everyone! Thanks to the author!