Creamy mushroom sauce
4 servings
35 minutes
Creamy mushroom sauce is a delicate classic of Russian cuisine, embodying the harmony of earthy mushroom aroma and velvety cream. Its origins trace back to traditional village kitchens where simple yet rich flavors came together in cozy family meals. This sauce perfectly complements pasta, potatoes, or meat dishes, adding richness and depth of flavor. The light acidity of tomatoes brings a refreshing note, while garlic and onion add warm spiciness. It not only delights the palate but also enriches food with a creamy texture, turning it into a true gastronomic pleasure.
1
Slice the mushrooms or cut them into quarters.
- Button mushrooms: 300 g
2
Chop the onion into small cubes.
- Onion: 1 piece
3
Cut the tomatoes in half or into quarters.
- Cherry tomatoes: 200 g
4
Heat olive oil in a pan and lightly fry the halved garlic cloves. Remove the garlic.
- Olive oil: 2 tablespoons
- Garlic: 3 cloves
5
Sauté the onion until translucent, add the mushrooms, and evaporate the released juice (this will take about 5-7 minutes).
- Onion: 1 piece
- Button mushrooms: 300 g
6
Add tomatoes, stir, and fry for another 5 minutes.
- Cherry tomatoes: 200 g
7
Pour in the cream and simmer the sauce over medium heat for about 10-12 minutes.
- Heavy cream 35% fat: 100 ml
