Creamy champignon cream sauce like from an restaurant.
A timeless classic that harmonises perfectly with pasta, meat and dumplings and is also easy to make in advance. Yum
Champignon cream sauce recipe
Stefie
4
15 minutes
20 minutes
Worldwide
fast Lunch
Ingredients
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves of garlic, finely chopped
- 400 g fresh mushrooms, sliced
- 100 ml white wine
- 200 ml cream
- Salt and freshly ground black pepper
- 1 tsp or marjoram
- Fresh parsley, chopped, to garnish
Directions
Sauté the onion and garlic: In a large pan, add the olive oil
Sauté the onions and garlic for 2-3 minutes, stirring occasionally, until translucent.
Add the mushrooms: Add the mushroom slices to the pan and fry, stirring frequently, until they are golden brown and most of their water has been released and evaporated.
Deglaze with white wine: Pour the white wine over the mushrooms and cook over a high heat until the alcohol has evaporated and the liquid has reduced. Reduce the heat and stir in the cream.
Simmer the sauce until it has thickened slightly. Meanwhile, season with salt, pepper, marjoram and chopped parsley.
Sprinkle with fresh parsley and serve.
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