Mushroom sauce with champignons and cream
3 servings
30 minutes
Mushroom sauce made from champignons and cream is a delicate, aromatic enhancement to dishes popular in Swedish cuisine. Its rich creamy flavor with subtle mushroom and spice notes makes it an ideal complement to meat, potatoes, or pasta. Swedes highly value simplicity and natural flavors; thus this sauce embodies their gastronomic traditions. It is made from fresh champignons, sautéed onions, cream, and butter which gives it a velvety texture. Enhanced with garlic, nutmeg, and a pinch of lemon juice, it reveals its aromas even more vividly. The secret of its special appeal lies in its ability to enhance the flavor of any dish it accompanies. Easy to prepare, this sauce is a find for lovers of exquisite yet simple culinary solutions.
1
Good butter is the key to a tasty cream sauce, so we choose butter with a pronounced creamy flavor for the mushroom sauce made from champignons.
2
Melt butter in a pan while chopping the onion into small cubes. Add the onion to the butter and immediately salt and pepper it. Sauté until translucent.
- Butter: 50 g
- Onion: 1 piece
- Salt: to taste
- Ground black pepper: to taste
3
Wipe the mushrooms with a damp cloth and slice them. You can chop them finely for a smoother sauce, but I prefer when the mushrooms are fairly large in the sauce.
- Fresh champignons: 150 g
4
We fry the mushrooms with onions, stirring until they brown slightly. After that, we pour in the cream.
- Fresh champignons: 150 g
- Cream 10%: 200 ml
5
Add a bit more salt and pepper to taste, garlic, and a pinch of grated nutmeg. Nutmeg should always be added to creamy sauces as it enhances the flavor of the cream. At this stage, you can also add a pinch of dried Italian herbs to the mushroom sauce if you like their taste.
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 1 clove
- Nutmeg: to taste
6
Stir the contents of the pan and keep it on low heat for about 15-20 minutes, allowing the sauce to evaporate and thicken.
7
Grate a little cheese on a fine grater, about 1 tbsp, and add it to the sauce.
- Hard cheese: 1 tablespoon
8
Quickly stir to melt the cheese, add another tablespoon of fresh lemon juice, and turn off the stove.
- Lemon juice: 1 tablespoon
9
Mushroom sauce made from champignons is tender, very aromatic, with an amazing creamy taste, and any dish with it becomes much more appetizing.
10
If you prepare this sauce, adjust it to your taste. It's not necessary to add all the listed ingredients if you don't like them, such as garlic, or spicy herbs, or lemon juice. The sauce will still turn out very tasty!