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
Print Recipe
Pin Recipe Instructions
- 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.
- Heat the oil in a pan, fry the mushrooms in it, if available, put the lid on, stir from time to time.
- 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.
- Goes well with rice, pasta, potatoes, meat.
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