Any sauce is an indispensable and tasty addition to side dishes. Mushroom sauce is very versatile, it is suitable for side dishes, meat, fish dishes, salads with greens. Consider how to cook it from oyster mushrooms with cream and onions.
Selection and preparation of ingredients
To prepare creamy oyster mushroom sauce, it is important to purchase fresh products, this applies to mushrooms and dairy products. The classic recipe involves the use of cream, but, if desired, you can replace them with sour cream or milk. So that the mushrooms do not turn out to be very stiff, they should first be boiled in water with a small addition of salt. To add density to the dish, at the end of frying mushrooms, you can add 1-2 tbsp. l flour, and garlic will add piquancy.
Important! Oyster mushrooms are recommended for the preparation of the classic recipe, as they have the aroma of real forest mushrooms.
Oyster mushroom sauce with cream and onion
0.5 L30 min
classic cream 33%
200 ml
ground black pepper
taste
Nutritional value per 100 g:
Sort out the mushrooms, rinse well under running water. Dry them with a paper towel, cut into small pieces, and salt.
To clean, chop onions into cubes. Heat the oil in a pan, fry the onions until soft, add the mushrooms to it and cook until the water evaporates over medium heat (if the mushrooms have little liquid, the situation can be corrected by adding a little boiled water to them). pan two tablespoons of white wine, put out 3 minutes.
Add cream, mix all the ingredients. Reduce the heat as much as possible, simmer the dish for 8 minutes with the lid open. Add the finely chopped dill, remove the pan from the heat, cover, let stand for 3 minutes.
Sort out the mushrooms, rinse well under running water. Dry them with a paper towel, cut into small pieces, and salt.
To clean, chop onions into cubes. Heat the oil in a pan, fry the onions until soft, add the mushrooms to it and cook until the water evaporates over medium heat (if the mushrooms have little liquid, the situation can be corrected by adding a little boiled water to them). pan two tablespoons of white wine, put out 3 minutes.
Add cream, mix all the ingredients. Reduce the heat as much as possible, simmer the dish for 8 minutes with the lid open. Add the finely chopped dill, remove the pan from the heat, cover, let stand for 3 minutes.
