Creamy mushroom sauce

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary ingredients. You can use frozen boiled or fresh champignons. Rinse fresh mushrooms thoroughly from the soil. Place on a kitchen towel. It is important to dry the champignons well, otherwise, after being saturated with moisture, they will become watery.

2. Step 2:

   

   Do I need to peel the champignons? Small mushrooms should be washed well enough, larger ones should be cleaned by removing the films from the caps. Also cut off the darkened sections on the legs. Cut the mushrooms into small cubes.

3. Step 3:

   

   Grate the cheese on a medium grater. It is best to use parmesan for the sauce, but you can take any hard cheese with an interesting taste. You don't have to add cheese to the sauce, but it makes it tastier. And the sauce turns out to be more viscous.

4. Step 4:

   

   Pour refined vegetable oil with a high smoking temperature into the pan. Warm it up well. You can check whether the oil has warmed up well enough in a simple way. Lower a wooden spatula into it, if bubbles have gathered around, then you can start the frying process. Put the mushrooms in a frying pan and fry them for 5 minutes with constant stirring.

6. Step 5:

   

   Pour in the dry white wine, reduce the heat to low and simmer the mushrooms for about 3 minutes until the liquid evaporates.

7. Step 6:

   

   Add grated cheese to the pan. Stir-fry until the cheese is completely melted.

8. Step 7:

   

   Simmer, stirring, for about 4 minutes. Pour in the cream (20% fat content). You can replace them with milk or sour cream of any fat content. Remember that the calorie content of the dish will depend on the degree of fat content of the products you use. Bring the mass to a boil. Turn off the heat and cool.

9. Step 8:

   

   At the end, season the sauce with salt and pepper to your liking. For a brighter flavor, you can add a pinch of nutmeg or garlic passed through a press (1-2 cloves) to the sauce.