Mushroom sauce with pepper

2 servings

40 minutes

Mushroom sauce with pepper is the embodiment of simplicity and depth of flavor in European cuisine. Its history roots back to the traditions of French and Italian chefs, where mushrooms were used to create delicate and aromatic sauces. Sautéed mushrooms acquire a rich, earthy taste that is softened by the addition of skim milk. Ground black pepper adds spiciness and a slight heat, making this sauce an ideal complement to meat and vegetable dishes. Thick, creamy, and rich, it can transform a simple dish into an exquisite gastronomic experience. Suitable for serving with pasta, potatoes, rice or roasted vegetables, adding expressiveness and depth of flavor to them. Indispensable for cozy home dinners and festive lunches.

Energy value per serving

• Calories: 35.8
• Proteins: 4.2g
• Fats: 0.8g
• Carbohydrates: 3.2g

Ingredients

• Champignons: 150 g
• Skim milk: 0.5 glass
• Ground black pepper: to taste

Cooking steps

1. Fry the mushrooms until dark.

   Required ingredients:

   • Champignons: 150 g

2. Add milk, pepper.

   Required ingredients:

   • Skim milk: 0.5 glass
   • Ground black pepper:  to taste

3. Cook for 5-8 minutes, stirring.