Creamy sauce with oyster mushrooms
8 servings
25 minutes
Creamy mushroom sauce is a delicate and aromatic addition to Italian dishes, embodying sophistication and depth of flavor. Its roots trace back to Italy's culinary traditions where simplicity of ingredients meets richness of tastes. The silky texture of cream envelops golden, caramelized mushrooms, giving the sauce richness and a pleasant velvety feel. The light spiciness of 'Vegetta' seasoning highlights the natural mushroom note while flour provides the necessary thickness for an ideal consistency. This sauce pairs wonderfully with pasta, meat or potatoes, transforming an ordinary dish into a gastronomic masterpiece. It offers comfort and warmth with its soft creamy-mushroom flavor that gourmets cherish.
1
Chop the mushrooms finely, place them in a pan with vegetable oil, and salt. Fry over medium heat, stirring until golden brown (about 15 minutes).
- Oyster mushrooms: 300 g
- Salt: to taste
2
Add cream, pour in water, sprinkle with seasoning, and mix everything.
- Cream 20% fat: 200 ml
- Water: 200 ml
- Vegeta-style seasoning: 7 g
3
Add flour in small portions, constantly stirring the mixture.
- Wheat flour: 2 tablespoons
4
Bring to a boil and turn off.
5
If your sauce is too thick, you can dilute it with water.
- Water: 200 ml
