Mushrooms in cream souce


  • 2 tablespoons butter
  • 0,25 onion
  • 0.5 clove of garlic
  • salt and pepper
  • nutmeg
  • 100 grams champignons or wild mushrooms
  • 25 milliliters dry white wine
  • 0.25 bunch of parsley
  • 0.5 cube of vegetable broth
  • 1 tablespoon butter
  • 0,5 tablespoons flour
  • 0.25 lemon (juice) 100 grams cream

Preparation method (receipt)

Chop peeled onion, garlic, passed through a press. Saute onion and garlic in 2 tablespoons of butter in deep pan. Grate nutmeg , add salt and pepper. Slice mushrooms, sprinkle with lemon juice, add in the pot and fry until golden. Pour in white dry wine, sprinkle with crumbled broth cube, add chopped parsley. Melt 1 tablespoon of butter in a saute pan, add flour and roast it until cream colour. Pour the cream in a thin stream, stirring occasionally, cok on low heat until thickening. Add mushrooms with onion in the sauce and simmer on low heat for another 10 minutes.

butter onion garlic salt pepper nutmeg champignon white wine parsley broth concentrate wheat flour cream lemon