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Cheese cream sauce with mushrooms

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Ingredients for 5 servings:

  • 750 g mushrooms, frozen or fresh
  • 200 g cream cheese spread
  • 200 g herb cheese spread
  • 200 g cream
  • 2 tbsp chives
  • 3 spring onions
  • ½ liter of water
  • 1 tsp marjoram, shredded
  • 2 tsp broth, e.g. delicacy broth
  • Salt
  • pepper
  • 1 tbsp butter

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian

Sauté the mushrooms, but don’t overcook them. Drain the water from the mushrooms, otherwise they’ll taste too mushroomy. Add the 0.5 liters of water and the cream cheese and bring to a boil while stirring. Reduce the heat to low and add the remaining ingredients. Season with salt and pepper. Simmer until the main course, such as spaghetti or macaroni and cheese, is ready.

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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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