Mushroom and Cream Sauce
Description
The dish is prepared without unnecessary complications. Wash the mushrooms, onion, and herbs, then chop them. Sauté the mushrooms with the onion, then transfer to a blender container, add spices, sour cream, cream, and blend. Then heat once again, and your sauce is ready. Serve the finished dish at the table.
Instructions
- 1
Step 1
Mushrooms, greens, and onion need to be washed, especially the mushrooms. I strongly recommend using button mushrooms for making the sauce. Working with these mushrooms is pure pleasure. Peel off the upper layer of skin from the cap and stem of the mushroom, then cut it into small pieces.
- 2
Step 2
We need the herbs for garnishing and adding aroma, so chop them finely or tear individual leaves—whichever you prefer.
- 3
Step 3
And here we finely chop the onion with a knife—that's where we'll start our cooking.
- 4
Step 4
Take a clean frying pan, grease it with vegetable oil, and place it on the stove over medium heat. Heat the oil before adding the vegetables. After 10–20 seconds, when the oil is hot, add the onions to the pan and sauté them for 5–7 minutes until golden brown, stirring constantly with a spatula—after all, we don't want them to burn.
- 5
Step 5
Add the mushrooms to the onions and sauté for another 15–20 minutes, stirring constantly. The mushrooms will release juice, darken, and reduce in volume. After the specified time, turn off the heat. Now transfer the sautéed mixture to a plate to cool it down quickly.
- 6
Step 6
Once the sautéed vegetables have cooled, transfer them to the blender container, season with salt and pepper to taste, and add all the sour cream along with half of the cream. Now turn on the blender and process the ingredients until smooth.
- 7
Step 7
Ready? Then pour the sauce into a saucepan and turn on the heat. Now simmer the sauce over low heat. Add the remaining cream and nutmeg to the sauce, stir, bring to a boil, then remove the sauce from the heat. That's it!