Mushroom Cream Sauce with Champignons
Mushroom cream sauce with champignons is a versatile, restaurant-quality sauce that turns ordinary food into something exquisite. Tender, sweet champignons in a creamy white sauce, with butter and nutmeg, give a restaurant-quality finish to porridge, pasta, meat, or fish. The whole thing takes about 30 minutes and makes 4 servings. It is best served warm or hot alongside a main dish. It is universally compatible, pairing equally well with mashed potatoes, fettuccine, risotto, or grilled chicken. Don't wash the mushrooms – peel the skin instead, which preserves the flavour and prevents excess moisture.
- Time: 30 min
- Servings: 4
Source: recepty.mobi
Ingredients
- fresh champignons – 300 g
- wheat flour – 20 g
- low-fat cream – 200 ml
- onion – 140 g
- butter – 70 g
- nutmeg – pinch
- salt + pepper – to taste