Sauce with mushrooms and cheese

Name: Sauce with mushrooms and cheese
Total time: 40 min
Yield: 4
Ingredients: 200 ml Cream; 150 g Champignon; 50 g Butter; 15 g Hard cheese; 1 Onion; 1 cloves of garlic Garlic; 1 tablespoon Lemon juice; 0.25 teaspoon Nutmeg; 0.25 teaspoon Ground black pepper; 0.25 teaspoon Salt

The fastest, easiest, most versatile and so delicious! Sauce with mushrooms and cheese goes well with a huge number of dishes. It will add a special taste to fried or stewed meat or poultry, potatoes, pasta, cereals, cutlets and much more. You can also put it on croutons for a great snack!

65

9722

Audrey Rodriguez

Recipe author

Calories

278kcal

Protein

4g

Fat

22g

Carbs

5g

*Nutrition per serving

Ingredients

Servings: 4

200ml

150g

50g

15g

1

1cloves of garlic

1tablespoon

0.25teaspoon

0.25teaspoon

0.25teaspoon

Step-by-step preparation

Cooking time: 40 mins

STEP 1
How to make sauce with mushrooms and cheese? Very simple! Start by preparing the necessary ingredients according to the list. You can use frozen or fresh champignons. Wash fresh mushrooms thoroughly. Place on a kitchen towel. It is important to dry the champignons well, otherwise, once saturated with moisture, they will become watery.
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 slices.
STEP 3
Peel the onion and cut into small cubes.
STEP 4
Grate the cheese on a medium grater. It is best to use Dutch or Maasdam cheese 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.
STEP 5
Finely chop the garlic or pass it through a press.
STEP 6
Heat vegetable oil in a frying pan over medium heat. Add the onion and fry until translucent for 3 minutes.
STEP 7
Add chopped mushrooms. Fry, stirring, until golden brown. Reduce heat to low before adding cream.
STEP 8
Pour in the cream. Add garlic, nutmeg, salt and pepper. Simmer, stirring, for about 15 minutes over low heat.
STEP 9
At the end, add the cheese, pour in the lemon juice and mix everything. You can continue to simmer until the desired thickness. Remove the pan from the heat. The sauce is ready. Bon appetit!

Comments on the recipe

tatyanochka2022

31.07.2023

4.8

For lunch I made sauce with mushrooms and cheese. It turned out so delicious! I served it with spaghetti (I broke it up before putting it in the pan to make it easier to cook and eat). The sauce coated the pasta, soaked it well, and it came out very juicy. Instead of cream, I took full-fat milk and mixed flour in it to make the sauce thicker. For spices, I used Provençal herbs, replacing nutmeg and black pepper. I didn’t add citric acid. The aroma of mushrooms during cooking was wonderful! The champignons in the sauce remained elastic and “meaty”. My husband and I really liked the sauce! Thank you very much for the recipe!