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
Cream Sauce with Fresh Mushrooms
Cream Sauce with Fresh Mushrooms

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.

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