Cream Sauce with Fresh Mushrooms
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g mushrooms, fresh
- 3 tablespoon olive oil
- 1 tablespoon butter
- 1 cup cream (200 g)
- 100 ml milk
- 1 tablespoon vegetable stock, grained
- 1 pinch (s) nutmeg
- 1 teaspoon, heaped peppercorns, colored, ground in a mortar
- 1 teaspoon sea salt, untreated, from France
- 1 herb as desired (basil, oregano, parsley)
- 1 tablespoon flour, optional
Print Recipe
Pin Recipe Instructions
- Clean and quarter the mushrooms.
- Heat the olive oil in a saucepan and fry the mushrooms in it. Swirl the pot a little from time to time so that the mushrooms are well covered with the olive oil. Then melt a bit of butter over it. Deglaze with milk and cream. Add the grained vegetable stock, pepper, salt, nutmeg and the herbs and stir well. Simmer on a low flame for about 30 minutes. Thicken with flour if necessary.
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