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Mushroom cream sauce

updated

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Ingredients for 3 servings:

  • 500 g mushrooms, small
  • 2 tbsp flour
  • 50 g margarine or butter
  • 250 ml water, hot
  • 2 tsp broth, granulated
  • 300 ml whipped cream
  • some oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple, quick and delicious

Clean the mushrooms and, depending on their size, cut them into pieces or leave them whole. Whole mushrooms should not be more than 2 cm wide, otherwise they won’t cook through. Heat oil in a pan and fry the mushrooms for 10 minutes. Cover, if using, and stir occasionally. Dissolve the stock in the hot water. Melt the margarine in a saucepan, add the flour, and stir until smooth. Deglaze with the stock, stir well, and simmer. Add the cream and bring to a boil. Add the mushrooms and their liquid. Season to taste. Goes well with rice, pasta, potatoes, and meat.

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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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