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Cream sauce with mushrooms and peas

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Ingredients for 4 servings:

  • 2 shallots
  • 1 tbsp butter
  • 300 g mushrooms (chanterelles) or champignons
  • 300 g peas, frozen
  • 300 ml cream
  • salt and pepper
  • nutmeg
  • possibly cornstarch, to bind

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

quick vegetarian spaghetti sauce

Peel and finely chop the shallots. Clean the mushrooms, washing only if necessary, and thinly slice them. Sauté the shallots in hot fat until softened. Add the mushrooms and sauté. Add the peas and pour in the cream. Let the sauce simmer gently for 10 minutes. Season to taste with salt, freshly ground pepper, and freshly grated nutmeg. Thicken with a little cornstarch, if desired.

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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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