Recipe “two in one” – creamy-cheese-mushroom sauce or mushroom stew – the difference in the amount of cutting ingredients. If this is a stew, it can be served with a side dish, or it can be served as a self-sufficient dish.

Summary

Ingredients

• Mushrooms (champignons or forest) – 500 g
• Bulb onions (medium) – 1 pc.
• Leeks – 10-15 cm
• Parsley – 1 bunch (30-50 g)
• Garlic – 3 cloves (or to taste)
• Parmesan cheese (or other cheese) – 50 g
• Lemon (medium) – 1/4 pcs.
• Olive oil – for frying
• Butter – 25 g
• Flour – 20 g
• Milk – 200 g + stock
• Salt to taste
• Ground black pepper – to taste

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Instructions

1. Chop one medium onion: if we cook stew – large; if we cook sauce – finely. I have a stew, so I cut into quarters.
2. Cut the leek stalk 10-15 cm long into rings – for the stew. For the sauce – smaller.

   

3. Chop 500 g of mushrooms for stew coarsely, for the sauce – finely.
4. Chop a bunch of parsley finely in any case.
5. A few cloves of garlic, to taste (I have 3 large ones), rub on a fine grater or pass through a press. We also rub 50 g of parmesan or other cheese on a fine grater. Squeeze juice from 1/4 of a medium lemon.
6. Heat the olive oil in a frying pan and fry the mushrooms until you like it. We like it until golden.

   

7. When the mushrooms are fried, add onions to them and fry until the onions are almost ready. Add oil if necessary.
8. Shortly before the onions are ready, add the leek and garlic to the pan. And we continue to fry, but not for long. You can fry mushrooms and vegetables in a different order as you see fit.

   

9. In another frying pan or saucepan, melt 25 g of butter over low heat so that the butter melts, but does not boil. Add 20 g of flour and fry it for a couple of minutes in oil, continuing to stir. Here you can bring the mixture to a light boil.
10. Remove the pan from heat and add 200 ml of cold milk in small portions. After each addition, mix the mixture well, ensuring uniformity. No lumps of flour should remain.

    

11. How thick the sauce will be depends on your flour and your milk. If it’s too thick, add more milk. If it is too liquid, put on medium heat and boil until the desired density, stirring constantly. If just right, then put on a small fire and, warming up a little, add salt, pepper and lemon juice. We mix. Add the parmesan and parsley.
12. Mix well again.

    

13. Combine the mushrooms with the sauce, heat a little – and you’re done.

    

14. As it is? If this is a stew, then you can serve it with a side dish (rice, spaghetti), or you can just serve it with fresh bread. If it is a sauce, then it can be made more liquid; the proportions of mushrooms, vegetables and the sauce itself can be changed; and can be served with anything, for example, fried meat or used as a dip sauce. This dish can be prepared from both champignons and forest mushrooms. Bon appetit and don’t be afraid to experiment!

Enjoy your meal!