Mushrooms in a creamy sauce

Mushrooms in a creamy sauce will be well suited as a supplement to any side dish or main dish.

Mushrooms in a creamy sauce
Mushrooms in a creamy sauce
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30 min.
10 pers.
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 


  • 0.5 kg of any mushroom
  • 150 ml of cream (15 or 20%)
  • 150 ml of mushroom, vegetable, chicken or meat broth
  • 1-2 bulbs
  • 1 tbsp. butter
  • 1 tbsp. flour
  • 1 bay leaf
  • ground nutmeg - to taste
  • salt, pepper taste

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Recipe for cooking at home

  1. The mushroom needs to be folded in a colander and thoroughly rinsed under a jet of cool water, if necessary, scrape the mushrooms with a knife to clean them from plaque and earth. Leave the mushrooms to drain from excess moisture, boil large amounts of water in a saucepan.
  2. Put rinsed mushrooms in boiling and salted water, bring everything to a boil and reduce heat. Boil mushrooms until cooked with a low boil (mushrooms cook up to 5 minutes, oyster mushrooms up to 10, ceps up to 15, and all other forest mushrooms – 20 to 30 minutes).
  3. Drain the mushroom broth in a separate container, it can be used to make cream sauce. In a frying pan, combine the cream and 1 tablespoonful. vegetable oil, put on the faintest light and melt.
  4. Peel the bulb, cut into small pieces and pour into the frying pan with the heated oil, slightly increase the heat. Fry the onion, stirring, over moderate heat until golden.
  5. Mush the mushrooms with small knife and add to the frying pan, fry for about 5 minutes over medium heat, stirring. Then pour heated cream into the frying pan, stir and cook for another 5 minutes with a slight boil. Meanwhile, fry the flour on a moderate fire in a dry frying pan until creamy, stirring as often as possible with a spatula. Add the flour to the mushrooms in a creamy sauce, add salt, pepper to taste, add ground nutmeg, mix and remove from heat.
  6. You can serve a ready mushroom snack in hot or cold form. Bon appetit!
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