One of the most fragrant and amazingly delicate sauces in cooking is considered to be creamy and mushroom - it can be served absolutely to various dishes: chicken, meat, vegetables or even pasta. It will take quite a bit of your imagination and the usual dish will immediately be transformed and become original. If you use forest mushrooms, then instead of frying, it is best to boil them. So let's get to know how to make a creamy mushroom sauce.
Creamy mushroom sauce from champignons
Ingredients:
- chicken fillet - 500 g;
- butter - 50 g;
- fresh champignons - 200 g;
- bulb - 1 piece;
- cream - 200 ml;
- fresh greens - to taste;
- flour - pinch;
- vegetable oil;
- spice.
Preparation
Chicken fillet washed, dried dry and cut into small pieces. Champignons are processed, rinsed and shredded slices. We clean the bulb from the husks, cut off the half rings and put them into a deep frying pan with the oil warmed up in it. Then add the chicken pieces and fry, stirring, until golden brown. Next, throw the mushrooms and passeruem on a weak fire almost to readiness. Add salt to taste, pepper, sprinkle a little flour, pour in warm cream and mix well. Next, add crushed fresh herbs and stew for about 5 minutes.
Now remove the frying pan from the fire, put a piece of butter, mix and let it brew under the lid for a while. Ready to creamy mushroom sauce with chicken, put it in a piano, whisk until homogenous blender and serve it to the table.
Recipe for creamy mushroom sauce
Ingredients:
- fresh champignons - 100 g;
- vegetable oil - 4 tbsp. spoons;
- flour - pinch;
- bulb - 1 piece;
- cream - 300 ml;
- butter - 50 g;
- spice.
Preparation
First we prepare all the ingredients. For this, mushrooms and onions are washed, cleaned and cut into small pieces. Then put the vegetables in a frying pan, pour a little oil and let them pass until the excess liquid evaporates.
On another burner we put another pan heated in parallel, and fry the wheat flour on it. As soon as it darkens, throw the butter, mix and pour the cream. We make sure that the fire is always at a minimum level and do not forget to stir the mass with a spoon. Now shift to the sauce vegetable roasting, mix thoroughly, and stew until thick. At the very end, salt, pepper the dish to taste, whisk with a blender and pour into the saucepan.
Creamy mushroom sauce
Ingredients:
- white mushrooms - 200 g;
- bulb - 1 piece;
- fresh greens - 1 bunch;
- vegetable oil - 4 tbsp. spoons;
- flour - pinch;
- cream - 300 ml;
- spice.
Preparation
So, cleaned white mushrooms finely chop into random pieces and put aside. The bulb is cleaned, shredded and fried until golden in vegetable oil. Then attach the mushrooms to it and stew with the lid closed, until all moisture evaporates.
In another pan, melt the butter, pour in the flour and mix, so that no lumps are formed. If you want to make a creamy cream sauce, first grill the flour on a dry frying pan and then throw a piece of butter. Then gradually pour in warm cream and mix the mass thoroughly.
Sauce is prepared necessarily only on low heat, stirring and not bringing to a boil. At the end of the cooking, we spread the fried mushrooms, fried with onion, diluted with milk if desired and cooked for a few more minutes. Then we pour into the saucepan and put it on the table in a warm state.