Mushroom – Cream Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 3)

Ingredients

  • 500 g mushrooms, small
  • 2 tablespoon flour
  • 50 g mararine, or butter
  • 250 ml water, hot
  • 2 teaspoons stock, grained
  • 300 ml whipped cream
  • some oil
Mushroom – Cream Sauce
Mushroom – Cream Sauce

Instructions

  1. Clean the mushrooms and, depending on the size, cut them or leave them whole. Whole pieces shouldn`t be more than 2 cm hat width, otherwise they won`t be cooked through afterwards.
  2. Heat the oil in a pan, fry the mushrooms in it, if available, put the lid on, stir from time to time.
  3. Dissolve the broth in the hot water. Melt margarine in a saucepan, add flour and stir until smooth. Deglaze with broth, stir well, simmer. Add the cream, bring to the boil. Add the mushrooms with the liquid. To taste.
  4. Goes well with rice, pasta, potatoes, meat.

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