Champignons in garlic sauce
4 servings
15 minutes
Mushrooms in garlic sauce are a refined dish of European cuisine, combining the tenderness of mushrooms with the rich aroma of garlic. The origins of such a recipe can be found in Mediterranean culinary traditions, where garlic is often used to enhance flavor nuances. Mushrooms simmered in a creamy sauce with nutmeg acquire a creamy texture and rich taste. The slight spiciness of black pepper and the freshness of chopped parsley make this dish an ideal accompaniment to meat or vegetable sides. Served hot and garnished with greens, it reveals the full depth of its flavors, turning an ordinary dinner into a gastronomic delight.
1
Peel the garlic, chop it finely, and sauté in oil for 1 minute, then add the quartered mushrooms, mix, and cook for another minute.
- Garlic: 1 clove
- Butter: 2 teaspoons
- Canned mushrooms: 350 g
2
Stirring, add nutmeg, cream, season with salt and pepper, and simmer on low heat for 3-4 minutes.
- Ground nutmeg: pinch
- Double cream 40% fat: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Serve the dish hot, garnished with greens.
- Chopped parsley: 2 tablespoons
