Composition / ingredients
Cooking method
We wash and dry the champignons well, then grate them or chop them very finely so that the dish really looks like sauce.
In a frying pan, heat the butter and fry the finely chopped onion in it until golden brown, then add the mushrooms and fry until all the liquid evaporates and the mushrooms are browned.
Stir the mushrooms and onions so they don't burn. After that, we salt them and pour them into flour. We adjust the amount of flour, depending on what thickness of sauce you want to get. Mix the flour quickly with the mushrooms so that no lumps form.
Pour boiling water into the pan and immediately stir well until smooth. Heat the cream, stirring, pour them into the sauce in a thin stream. Stir the sauce again, pepper, remove from heat, without bringing to a boil. Ready cream sauce with mushrooms is poured into a saucepan and immediately served on the table.
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Wheat flour - 325 kcal/100g
