in Recipes

Mushroom cream sauce

updated

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Ingredients for 4 servings:

  • 2 bunch spring onions
  • 800 g mushrooms
  • 1 large onion(s), red
  • 1 cup vegetable broth
  • 1 cup of cream
  • a few stalks of flat-leaf parsley
  • salt and pepper
  • nutmeg
  • some oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

delicious with pasta, potatoes, rice

Peel and finely chop the mushrooms. Clean the spring onions and then slice them into rings. Peel the red onion and dice them finely. Finely chop the parsley. Heat a little oil in a pan and then sauté the diced onions until translucent. Then fry the mushrooms until they brown. Deglaze with the vegetable stock, add the spring onions, and simmer over medium heat. Then add half or all of the cup of cream, depending on your taste, and simmer for about two minutes. Reduce the heat and add the parsley. Season to taste with salt, pepper, and nutmeg.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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