For some reason, mushrooms are rarely used as a component for sauce, so this situation should be corrected.
With the right method, you can make a delicious, versatile addition to any dish.
The expert of the online publication "BelNovosti" on culinary issues, chef Yulia Arkhipova, believes that such a sauce will make even the most banal food interesting.
How to Make Cheese and Mushroom Sauce
List of necessary products
- 150-200 grams of mushrooms (preferably champignons);
- a glass of cream with medium fat content;
- a piece of butter (no more than 50 grams);
- grated hard cheese;
- 1 onion and a clove of garlic;
- a large spoon of lemon juice;
- a little pepper with nutmeg and salt.
Method of preparation
First, you need to clean the mushrooms, wash them and let them dry. Then, in the classic way, chop them into thin slices. Chop the onion, garlic and cheese.
Take a frying pan and put butter. After it is evenly distributed over the surface, put onion. Wait for a few minutes.
Next, add the mushrooms. Reduce the heat and wait for an appetizing color (golden hue) to appear.
Pour in the cream, add the spices. It should take about 15 minutes.
Pour in lemon juice, add garlic and season with grated cheese. After that, cook as much as you think is necessary - the consistency of the sauce depends on this.
Earlier we shared a recipe for classic cutlets .
Expert: Julia Arkhipova
