Cream Sauce with Fresh Mushrooms

Summary

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

1. Clean and quarter the mushrooms.
2. 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.