Mushrooms in cream sauce

Mushrooms in cream sauce

It’s hard to find someone who doesn’t like mushrooms. Their unique aroma and unique taste made them one of the most sought after products in cooking. Each type of mushroom has its own characteristics, and the dishes from them are good in their own way. Products that help to reveal their taste, sometimes require different. Champignons are most successful in a creamy sauce. You can cook them in cream according to different recipes, and each version of the dish will have its admirers.

Cooking Features

Even the beginning hostess can extinguish champignons in cream. She will succeed in a tasty dish if she knows and takes into account several important points.

  • For cooking in a creamy sauce, you can use fresh, frozen, and even canned champignons. Fresh and frozen are interchangeable, canned ones have a slight sourness and are only suitable for dishes that include lemon juice, wine or other products that have an acidic taste.
  • If ingredients containing acid are included in the sauce, you can use only fatty cream for it, otherwise they may curl during cooking. For the sauce, preparing with the addition of starch or flour, suitable cream of any fat, even the smallest.
  • Onions and garlic well shade and accentuate the taste of mushrooms, so they are often added to foods made from champignons.
  • When cooking champignons in cream, do not chop them too much, otherwise you will get mushroom sauce instead of a full meal.
  • Before cooking, the mushrooms should be washed and dried immediately so that they do not have time to absorb excess moisture. Frozen mushrooms are usually allowed to thaw, but if there is no time for this, they can be used without defrosting.

There are many variants of champignon stewed in cream sauce, and not always the technology of their preparation is identical. In order to avoid mistakes and get the expected result, it is necessary to follow the recommendations accompanying the selected recipe.

Classic recipe for champignons cooked in cream sauce

Composition:

  • champignons - 0, 5 kg;
  • low-fat cream - 0, 5 l;
  • butter - 40 g;
  • refined vegetable oil - 40 ml;
  • wheat flour - 60 g;
  • onions - 150 g;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Wash, dry mushrooms, cut into large cubes.
  • Cut free from husks and cut onions in small pieces.
  • Heat the vegetable oil in the pan, roast the onion in it, add the mushrooms and fry them until the liquid released from the mushrooms evaporates from the pan.
  • In a clean saucepan, melt the butter. Sprinkle it with sifted flour. Fry the flour until it acquires a caramel color.
  • Gradually pour the cream into the saucepan, whipping it at the same time with a whisk to prevent the formation of flour lumps.
  • Put the mushrooms in a saucepan. Add salt and pepper.
  • Stew the mushrooms for about 5-7 minutes until the sauce thickens.

Mushrooms cooked according to this recipe are served as a main course. As a garnish, it is possible to serve potatoes, pasta, rice cooked in any way.

Champignons in a creamy sauce with onions and garlic

Composition:

  • champignons - 0, 3 kg;
  • onions - 0, 2 kg;
  • garlic - 3 cloves;
  • starch - 20 g;
  • water - 100 ml;
  • drinking cream - 0, 2 l;
  • salt, black pepper - to taste;
  • refined vegetable oil - 60 ml;
  • fresh greens - 30 g.

Method of preparation:

  • Mushrooms, washed and dried, cut into plates.
  • Free the onions from the husk, cut it into small cubes.
  • Clean garlic cloves, cut into small pieces.
  • Mix starch with boiled water, pre-cooled to room temperature.
  • Wash, shake off the greens from the water. Let it dry. Finely chop it with a knife.
  • Heat oil in a deep frying pan, put onion and garlic in it. Fry them for about 3 minutes, until you hear a distinct garlic smell.
  • Place mushrooms on vegetables. Cook them over medium heat, stirring occasionally, for about 10 minutes.
  • Add cream, pepper and salt. Wait until the cream boils.
  • Pour in starch, mix. Cover the pan with a lid and then simmer for 2-3 minutes. The sauce will thicken during this time.
  • Pour the chopped greens into the pan, stir. After a minute, remove the pan from the heat.

Champignons in creamy gravy, made according to this recipe, go well with dishes from cereals and pasta.

Mushrooms in cream without flour and starch

Composition:

  • champignons - 0, 5 kg;
  • onions - 150 g;
  • lemon - 1 pc .;
  • fatty cream - 0, 2 l;
  • fresh greens - 50 g;
  • salt, black pepper - to taste;
  • refined vegetable oil - 60 ml.

Method of preparation:

  • Mushrooms, washed and dried with a napkin, cut into plates.
  • Squeeze juice out of lemon, pour mushroom plates with it, mix. Leave the mushrooms to marinate for 20-30 minutes.
  • Wash, dry the greens, chop it as small as possible with a knife.
  • Onion, peeling from the husk, cut into thin half-rings.
  • Heat the oil in a deep frying pan, put the onion in it. Fry it until it gets a golden hue.
  • Transfer the champignons to the pan. Cook them, stirring occasionally, for 10 minutes.
  • Add salt, pepper, herbs and cream, mix.
  • Sweat the dish for 2-3 minutes over low heat, not allowing it to boil.
  • Remove the pan from the heat and invite the household to the table.

Mushrooms in cream are cooked quickly, but if you want to further accelerate the cooking process, use canned mushrooms instead of fresh champignons that do not need to be marinated.

Stuffed champignons in cream sauce

Composition:

  • medium sized mushrooms - 0.5 kg;
  • meat or chicken mince - 0, 25 kg;
  • butter - 50 g;
  • dry red wine - 50 ml;
  • hard cheese - 100 g;
  • low-fat cream - 0, 25 l;
  • salt, black pepper powder - to taste.

Method of preparation:

  • Wash the mushrooms, blot with a napkin. Carefully separate the legs from the caps.
  • Cut the champignon legs into small cubes, leave the caps whole.
  • Put ground beef in a plate, salt and pepper it, mix.
  • In a saucepan, melt the butter. Put the crushed mushroom legs into it, fry them for 5 minutes. Add the wine and put the champignon slices in it until the alcohol has evaporated.
  • Put the pieces of mushrooms in a bowl with minced meat, mix the products.
  • Fill the mushroom caps with minced meat and place them in a baking dish.
  • Finely rub the cheese. Sprinkle with a small amount of mushrooms.
  • Mix the remaining cheese with cream, pour them into the form with mushrooms.
  • Place the form with the mushrooms in an oven heated to 180 degrees and cook them for 20-30 minutes.

Meals made according to this recipe can become an ornament to the festive table.

Chicken champignons in cream sauce

Composition:

  • chicken breast fillet - 0, 4 kg;
  • champignons - 0, 2 kg;
  • garlic - 1 clove;
  • onions - 100 g;
  • cream - 100 ml;
  • refined vegetable oil - 40 ml;
  • salt, seasonings - to taste.

Method of preparation:

  • Wash chicken fillet, blot with a towel, cut into small pieces. Sprinkle with spices, suitable for poultry meat.
  • Garlic clove cut into plates.
  • Peel onions, cut into small cubes.
  • Cut the mushrooms into cubes, not too small.
  • Heat oil in a pan, put garlic in it. Cook it until it gets dark.
  • Remove the garlic from the pan, put the chicken in its place, fry it for 10 minutes.
  • Add the mushrooms and onions, fry them with the chicken for 5 minutes.
  • Add salt, spices, cream. Simmer the dish on low heat under the lid for 10 minutes.

A hearty, tasty and flavorful snack made according to this recipe is popular with almost everyone. It can be served separately or with a side dish.

There are many delicious champignon dishes. One of the most successful is the combination of these mushrooms with cream sauce. In it it is possible to put out champignons according to several recipes, each of which is good in its own way.

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